Name: Gazpacho Salsa
Yield: Makes about 5 cups
Ingredients: 6 tablespoons extra-virgin olive oil (preferably Spanish); 2 tablespoons Sherry wine vinegar or red wine vinegar; 3 garlic cloves, minced; 1 tablespoon smoked paprika; 1 1/2 teaspoons coarse kosher salt; 3/4 teaspoon freshly ground black pepper; 3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes; 1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup); 3/4 cup coarsely chopped pitted Kalamata olives; 1/2 red bell pepper, cut into 1/4-inch cubes; 1/2 yellow bell pepper, cut into 1/4-inch cubes; 1/2 cup finely chopped red onion; 3 tablespoons chopped fresh Italian parsley

Gazpacho SalsaNigel Cox

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.

Recipe notes

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