Title: Gazpacho Salsa
Categories: Appetizers, Tex-mex
Yield: 1 Servings

2 lg Ripe tomatoes -- cored and
Coarsely chopped
1/2 sm Cucumber;peeled, seeded and
And cut into chunks
1/4 Onion -- halved
1 sm Jalapeno pepper, stemmed and
Seeded
10 Milliliter Garlic -- minced
2 Tablespoon Olive oil
1 Tablespoon Wine vinegar
Salt and pepper to taste

In a food processor or blender or by knife, finely chop the tomato,
cucumber, onion, and jalapeno peppers. Transfer to a bowl and mix in the
garlic,olive oil and vinegar. Season with salt and pepper. Makes about 2
1/2 cups or four servings...
Posted to MC-Recipe Digest V1 #170

Date: Sat, 27 Jul 1996 21:15:23 -0400

From: CarolAnnn@aol.com