Gazpacho Salsa

Gazpacho Salsa
 Yunhee Kim
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preparation
15
minutes
cooking
15
minutes
6

Ingredients

2
plum tomatoes, seeded and diced
1
small yellow bell pepper, diced
1
Kirby cucumber, diced
1/2
red onion, diced
1
tablespoon
red wine vinegar
1
tablespoon
extra-virgin olive oil
kosher salt and black pepper
dippers (such as crostini and endive)

Directions

  1. In a medium bowl, combine the tomatoes, bell pepper, cucumber, onion, vinegar, oil, and 1/4 teaspoon each salt and pepper. Serve with the dippers.
Sara Quessenberry
June 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 21
  • Protein 1 g
  • Carbohydrate 5 g
  • Sugar 2 g
  • Fiber 1 g
  • Fat 2 g
  • Sat Fat 0 g
  • Sodium 83 mg
  • Cholesterol 0 mg
What does this mean? See Nutrition 101.

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