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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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All the flavors of the cold Spanish soup—in a chunky salsa. The secret ingredient here is smoked paprika, which is now available in the spice section of many supermarkets. That variety is slightly sweet, but a hot version (available at specialty foods stores) can be used instead, if you want more heat. 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 |
Directions:
1. 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.
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