All the flavors of the cold Spanish soup—in a chunky salsa. The secret ingredient here is smoked paprika, which is now available in the spice section of many supermarkets. That variety is slightly sweet, but a hot version (available at specialty foods stores) can be used instead, if you want more heat.
Ingredients
Makes about 5 cups
Preparation
Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
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Reviews (19)
Back to TopWas ok for me the smoke taste was too strong for my taste
Natapouette
4/17/2011
FYI.. for all you cooks that say it takes a lot of chopping.. i have the perfect tool.. i keep 2 in my kitchen cabinets, and have bought each of my friends one to have.. www.chopwizard.com this is the BEST tool EVER.
bethnorred
6/24/2010
I have prepared this salsa several times. I always get compliments on it. I do not consider it bland. If spicey hot salsa is what you want than do try something else. But, I have found that for large family gatherings, it provides a fresh taste that can be enjoyed by all.
Anonymous
Chicago
5/17/2010
The Gazpacho Salsa is a delious recipe that is not labor intensive at all, if you have good quality knives to work with. This recipe was well thought out. The flavors all blend wonderfully. So, I would recommend following the recipe as is. This salsa can be enjoyed as a side for a casual meal at home or hit at any social gathering. But within saying that; My husband and I have even made the salsa using Sweet Hungarian Paprika, Door County Oilere Cherry Balsamic Vinegar, and minusing the cucumbers. That little twist in the salsa recipe, has us enjoying it as a topping on warm butternut squash for a wonderful fall meal. Enjoy!
Natesgirl4
Suamico, WI
10/15/2009
Lots of chopping time involved. Although it is good, I'll only do this again if I have either lots of help in the kitchen or lots of extra time.
Anonymous
Toronto, ON
9/20/2009
Labor intensive with all the careful dicing of ingredients and I had mixed reactions to the salsa. Added some Worcestershire sauce and a small can of tomato juice. Added avocado and shrimp and drizzled with lime juice. White wine, breadsticks, what a nice dinner. Might do it again if I feel like devoting 1 hour + to prepping.
greygrey
Southfield, MI
7/5/2009
I made this for a beach picnic and it was VERY popular! I served it as bruschetta and it was a hit. The smoky paprika really added to the flavor.
Anonymous
Ponte Vedra Beach Fl
7/4/2009
Cilantro! Without it this is bland, with it - fantastic. I served thiss as an appetizer in martini glasses, with fried tortilla strips, wowed the guests. Oh, and I nixed the olives.
brooklynsurfer
6/26/2009
This was a big hit! Light and refreshing. I added grilled shrimp and diced avacado to the leftover salsa and served as a main dish the next day.
kivett
Lenexa, KS
6/22/2009
A bit of preparation to chop everything but definitely a hit as I had many people ask me for the recipe after a party.
Anonymous
Toronto, ON
1/9/2009
A fabulous array of flavors -- crisp and hearty, with just the right bite from the olives and vinegar. Makes a fabulous pasta salad when tossed with some rotini.
existentialhero7
Cambridge, MA
9/7/2008
Fresh flavors and simple preparation. Used it as a condiment for fajitas. Would suggest reducing the salt to a half teaspoon since the olives impart a unique and salty flavor by themselves.
dr_e
mpls
8/30/2008
pureed salsa and simmered talapia in it covered for 5-6 minutes as suggested. It was really great. Will try bruschetta with what's left.
nancy484
8/15/2008
I've made this twice and continue to enjoy it. First time I did not have the smoked parprika so added a few drops of liquid smoke and used new mexico paprika.
TomKay4834
8/5/2008
Loved it!
katieseibs
Los Angeles
7/31/2008
