Gazpacho Salsa

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Gazpacho Salsa

 

3 cups fresh tomatoes, finely chopped

1 cup cucumber, finely chopped

1/2 cup red onion, finely chopped

1/2 cup yellow sweet bell pepper, finely chopped

1/4 cup snipped fresh cilantro

1 TB red wine vinegar

2 tsp. extra virgin olive oil

1/2 tsp. salt

1/4 tsp. sugar

1 small jalapoño pepper, seeded and finely chopped

2 cloves garlic, minced

Tortilla chips

 

Combine all ingredients except chips in a bowl. Cover and chill for at least

1 hour or up to

2 days before serving.

 

Serve with tortilla chips.

 

Makes about 4 cups (sixteen 1/4 cup servings).