Gazpacho Salsa

Gazpacho Salsa

Right before I graduated from college, I took a second part-time job at a small health food store in Arlington, Texas. There was a small kitchen and juice bar in the back of the store. We used organic produce to make juices, smoothies, salads, sandwiches, wraps, and soups. In addition to serving customers at the juice bar, we packaged soups, salads, and salsas in containers so that customers could take them home. By far the most popular thing to come out of that little kitchen was the Gazpacho. We chopped up a variety of organic veggies and mixed them with herbs and red wine vinegar and served it not as a cold soup, but as a salsa. It was a great way to use up the produce before it went bad. Unfortunately, the store went under once a Whole Foods opened up a couple of blocks away. I still make the Gazpacho Salsa from time to time. It always reminds me of my time at the little health food store.

Gazpacho Salsa is an excellent way to use up veggies in the fridge or to utilize all the amazing veggies you are getting in your CSA box. We eat the Gazpacho Salsa with tortilla chips or pita chips. It is also amazing with hummus. We make little pita pockets with hummus and the Gazpacho Salsa. So delicious and healthy.

This recipe is pretty adaptable and you can customize the veggies and dried herbs (or use fresh) to suit your tastes.

Gazpacho Salsa

3 large tomatoes, cored
1 small (sweet) onion
1 small green bell pepper, cored
1 small red bell pepper, cored
1 large cucumber (or 2 small), seeds removed
2 stalks celery
1 medium zucchini, ends removed
juice from 1 lime
3 tablespoons red wine vinegar (or to taste)
1 teaspoon dried basil (or to taste)
1 teaspoon dried Italian herb mix or Bouquet garnish herb mix (or to taste) – or use any dried herbs you like
salt and pepper, to taste

Chop the tomatoes, onion, bell peppers, cucumber, celery, and zucchini and mix together in a large bowl. Alternatively, you can pulse the veggies to desired size in the food processor. Season the chopped veggies to taste with the lime juice, vinegar, dried herbs, and salt and pepper.

 

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2 Comments on “Gazpacho Salsa”

  1. Katie says:

    How cool! I spent part of my childhood in Granbury, TX, not too far from Arlington.


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