Gazpacho Salsa

Yield:
Makes 7 cups

Ingredients:

  1. 1 1/2 cups tomato based vegetable juice
  2. 1 pound tomatoes, seeded and diced
  3. 1 can (15 ounce) garbanzo beans, rinsed and drained
  4. 2 ears (1 cup) corn, fresh or frozen
  5. 1 medium green pepper, diced
  6. 1 small cucumber, diced
  7. 1/2 cup prepared salsa
  8. 1/4 cup green onions, chopped
  9. 1 Tablespoon fresh lime juice
  10. 2 cloves garlic, minced
  11. 1/2 teaspoon granulated sugar
  12. 1/8 teaspoon black pepper
  13. Tortilla chips
  14. 1/2 cup jalapeno peppers, seeded and diced
Directions:

Combine all ingredients in a bowl.

Cover and refrigerate for at least 1 hour.

Serve with tortilla chips.

Photo and food styling by Webstop

Note:
For a spicier salsa, substitute spicy vegetable juice for the mild vegetable juice.



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