Fresh gazpacho Salsa
Lots of freshness going on with this Gazpacho Salsa recipe–fresh tomatoes, cucumber, sweet red pepper, and jalapeno topped off with cilantro and a little added avocado. Okay…more than just a little avocado. What can I say? I added extra.
A Walk Down memory Lane
I first came upon this recipe while living in Dallas, Texas. I was invited by a dear friend, coworker, and neighbor, Joyce Specht, to accompany her on that year’s Richardson Women’s Club Holiday Home Tour.
She explained to me that the women’s club in Richardson has been around for many years and had a beautiful home I would enjoy touring. She was so right. It was a fabulous place to celebrate holidays.
I love a Good Story
The Richardson Women’s Club has a great history.
The club is still known for their philanthropic work in the community, their gorgeous clubhouse and its beautiful setting (perfect for weddings by the way) and their cookbook, The Texas Experience, which has had multiple printings since the first in 1982. It’s a real treasure for us cookbook collectors and still available for sale. The sign of a definite keeper!
Now back to the house tour.
These women had it figured out that day. They served some of the dishes from their cookbook as the public wandered through their beautifully decorated home.
After trying some of the delicious bites of food, folks like me were lined up to purchase a copy of their cookbook. As to their popular Gazpacho Dip recipe…well they had me at hello. I didn’t want to leave the appetizer table. Talk about marketing geniuses!
A Great Recipe Deserves a Great Cookbook (or 3)
Over the years, the original recipe has been published in many cookbooks, including their original The Texas Experience, and also in Texas Blossoms, The Best of the Best from Texas, and probably a few others I’m not familiar with.
I call my version of this beloved recipe Gazpacho Salsa. This more embellished title is loosely based on their recipe. It has a few more fresh ingredients and a little more kick.
I added some fresh lime, jalapeno, red onion, cilantro, cucumber and sweet red pepper just because.
Here’s a link for the original and very delicious Gazpacho Dip recipe before my changes. It can definitely stand alone.
How to Make Gazpacho Salsa
- Chop tomatoes, onion, cucumber, olives, cilantro, jalapeno pepper, red pepper, and avocado.
- PLACE in a medium mixing bowl.
- In a small bowl, COMBINE the olive oil, cider vinegar, lime juice, garlic and salt.
- MIX to combine.
- ADD the dressing to the tomato mixtures.
- MIX to combine.
- SERVE with your favorite tortilla chips.
- 2 Tablespoons olive oil
- 1-2 Tablespoons cider vinegar I like mine zippier so I use 2 T
- 1 small lime juiced
- 1-2 cloves garlic minced
- 1-2 teaspoons salt may need more, to taste
- 3 medium size tomatoes seeded and chopped
- ½ medium red onion finely chopped
- ½ medium cucumber seeded and finely chopped
- 1 4 ounce can chopped ripe olives, drained
- ¼ cup cilantro finely chopped
- 1-2 jalapeño peppers finely chopped (remove seeds if you don't like it spicy)
- ½ sweet red pepper seeded and chopped
- 1-2 avocados peeled, chopped
- BLEND together olive oil, vinegar, lime juice, garlic powder and salt.
- MIX with remaining salsa ingredients.