Title: Gazpacho Salsa
Categories: All newly t, Salsa
Yield: 4 Servings

3 c Finely chopped tomato
1 c Finely chopped cucumber
1/2 c Finely chopped red onion
1/2 c Finely shopped yellow sweet
-pepper
1/4 c Snipped fresh cilantro
1 tb Red wine vinegar
2 ts Olive oil
1/2 ts Salt
1/4 ts Sugar
1 sm Serrano chili pepper;
-seeded, finely chopped
2 Cloves garlic; minced

Combine all ingredients in a bowl. Cover and chill for at least 1 hour
before serving. Store in the refrigerator for up to 2 days. Makes about 4
cups.

Recipe by: Unknown Cooking Magazine

Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997