Best 6 Gazpacho Salsa Recipes

Gazpacho salsa, a refreshing and flavorful staple of Mexican cuisine, is a delightful combination of fresh ingredients that blend together to create a vibrant and zesty sauce. Whether you're looking to add a pop of color and flavor to your next taco night or simply want a delicious dip to enjoy with tortilla chips, gazpacho salsa is the perfect choice. With its origins in the rich culinary traditions of Mexico, this salsa is a testament to the country's love for bold flavors and vibrant ingredients.

Let's cook with our recipes!

GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA

Grilled Chicken Breasts with Gazpacho Salsa image

Categories Blender Chicken Tomato Quick & Easy Backyard BBQ Cucumber Grill Grill/Barbecue Healthy Gourmet

Yield Serves 2

Number Of Ingredients 13

Ingredients

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice of homemade-type white bread, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped seeded peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley leaves, or to taste
1 whole boneless chicken breast with skin (about 1 pound), halved

Steps:

In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes, and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.

GAZPACHO SALSA

Gazpacho Salsa image

Provided by Jill Silverman Hough

Categories Tomato Appetizer Picnic Super Bowl Vegetarian Low Cal Backyard BBQ Cucumber Summer Poker/Game Night Healthy Low Cholesterol Vegan Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 5 cups

Number Of Ingredients 13

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

Steps:

Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.

LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA

LIME-CILANTRO GAZPACHO W/ AVOCADO SALSA image

Categories Soup/Stew Tomato Side No-Cook

Yield 4 Servings

Number Of Ingredients 11

Ingredients

1/4 cup diced onion, divided
1/3 cup cilantro, divided
1 garlic clove
1 lb ripe plum tomatoes, core and stem removed
1 cucumber, peeled
1 red bell pepper, quartered
2 tbsp + 1 tsp lime juice
1/4 tsp Tabasco sauce
3/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 avocado, peeled and diced

Steps:

Set aside 2 tbsp of onion and 2 tbsp of cilantro in small bowl. Place remaining onion, cilantro and garlic in food processor and run until garlic is finely minced. add tomatoes, cucumber, red pepper, 2 tbsp lime juice and Tabasco and process until smooth. Add 1/2 tsp of salt and the pepper, taste and adjust as needed. Refrigerate at least 30 min. before serving. Meanwhile, add remaining 1/4 tsp salt, 1 tsp lime juice and avocado to reserved onion and cilantro. Toss and top each serving of gazpacho with 1/4 of the avocado salsa.

GAZPACHO SALSA

Gazpacho Salsa image

Provided by Food Network

Yield about 3 cups

Number Of Ingredients 6

Ingredients

1 each small green and yellow bell pepper, finely diced
2 kirby cucumbers, finely diced
2 vine-ripened tomatoes, seeded and finely diced
2 scallions, finely sliced
Olive oil and red wine vinegar to taste
Salt and freshly ground black pepper

Steps:

In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.

GAZPACHO SALSA

Gazpacho Salsa image

Love roasted red peppers and salsa so this will be a big hit. Canned whole tomatoes can be substituted if fresh ripe tomatoes aren't available. Also white wine or red wine vinegar can be substituted for the sherry vinegar. Found on MyRecipes.com and originated from Cottage Livings magazine.

Provided by lauralie41

Categories Peppers

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cucumber, peeled, seeded, and chopped
1 large tomatoes, ripe chopped
1/2 cup roasted red pepper, jarred chopped
1 celery rib, chopped
1 garlic clove, minced
1 tablespoon extra virgin olive oil
1/2 tablespoon sherry wine vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a medium bowl combine all the ingredients.
Cover mixture and refrigerate until chilled.

Nutrition Facts : Calories 55.5, Fat 3.6, SaturatedFat 0.5, Sodium 396.9, Carbohydrate 5.9, Fiber 1.3, Sugar 2.7, Protein 1.2

GAZPACHO SALSA

Gazpacho Salsa image

Betty Hatfield of Aurora, Colorado combines fresh veggies, garbanzo beans and purchased salsa in the zippy party dip. Served with tortilla chips, it's a surefire crowd-pleaser. "I found this recipe years ago and have been making it ever since," she says. "It's one of my husband's favorites."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 14 servings.

Number Of Ingredients 12

Ingredients

2 cups V8 juice
1 pound tomatoes, seeded and chopped
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup fresh or frozen corn
1 medium green pepper, chopped
1 small cucumber, diced
1/2 cup salsa
1/4 cup chopped green onions
1 tablespoon lime juice
2 garlic cloves, minced
1/2 teaspoon sugar
1/8 teaspoon pepper

Steps:

In a bowl, combine all ingredients. Cover and refrigerate for at least 1 hour.

Nutrition Facts :

Tips:

Choose ripe, flavorful tomatoes for the best flavor.
If you don't have a food processor, you can chop the vegetables by hand.
Adjust the amount of garlic and chili peppers to your taste.
Serve the gazpacho chilled for a refreshing summer dish.
Garnish the gazpacho with chopped cucumber, tomatoes, and croutons for a more festive presentation.

Conclusion:

Gazpacho salsa is a delicious and versatile dish that can be enjoyed as a dip, a sauce, or a soup. It is a great way to use up fresh summer vegetables and is a perfect dish for a party or potluck. With its bright, refreshing flavor, gazpacho salsa is sure to be a hit with everyone who tries it.

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