With just a few small changes, I've transformed one of our favourite salsa recipes into a delicious salad that's perfect on a hot summer day.
As the name implies, the flavour is reminiscent of that most refreshing of cold soups - gazpacho - so it's no surprise that some of the same ingredients are used: tomatoes, cucumbers, sweet bell peppers, garlic, onions, olive oil and vinegar. But this salad has the additional flavour punch of smoked paprika.
As with gazpacho, no cooking is required, just a little chopping. Adding some cooked black beans turns it into a meal that serves 3-4.
First into the bowl......
|olive oil, sherry vinegar, garlic, smoked paprika, salt, pepper|
Next, add 1 can of rinsed and drained black beans.
The vegetables etc:
|tomatoes, cucumber, bell pepper, parsley, green onions, Kalamata olives|
After tossing all ingredients together.....
The finished salad:
It can be eaten immediately but actually tastes better the next day.
The original recipe for Gazpacho Salsa on which this salad is based can be found here.
I've made a few modifications to the ingredients:
- 3 tbsp olive oil in the dressing (instead of 6)
- 1 tsp salt (you can always add more to taste at the end)
- 2 thinly sliced green onions (instead of red onion)
- 1-540ml can of black beans, rinsed and drained (or about 480ml/2 cups drained cooked black beans)