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Gazpacho Salsa

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Spanish Relishes 2 Servings

INGREDIENTS

1/4 Cucumber
1 lg Ripe tomato
1/2 md Red onion
2 Garlic cloves
1 Poblano chili
1/2 Sweet red pepper
1/2 Sweet yellow pepper
2 Tomatillos, husked and rinsed
2 tb Chopped cilantro
2 tb Extra-virgin olive oil
1 tb Imported Spanish sherry, vinegar
Salt to taste

INSTRUCTIONS

Cut all the vegetables into 1/4-inch dice and mix them together with the
remaining ingredients. Let sit at least 1 hour in the refrigerator. Strain
off some of the excess juice before serving. Makes about 2 cups.
Chef Mark Miller writes in his book, 'Coyote Cafe', 'It's important to keep
the vegetables cold and crisp (don't salt them), and to remove some of the
excess tomato juice. Gazpacho salsa goes great with grilled fish and on
eggs for brunch.' Nutritional information per tablespoon: 13 calories; 0.2
gram protein; 1 gram carbohydrate; 0.9 gram fat; 59 percent of calories as
fat; 0.3 gram fiber; 0 cholesterol; 1 milligram sodium.
Posted to MC-Recipe Digest V1 #520 by Nancy Berry <nlberry@prodigy.net> on
Mar 17, 1997

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