Fresh Gazpacho Salsa Dressing

Posted on Friday, September 17th, 2010 at 8:57 pm

Last week, I picked up a recipe for Fresh Gazpacho Salsa Dressing at my CSA distribution site.  It’s a great way to put the many tomatoes I am getting from the farm to use.  I made a few changes to the recipe to suit my family’s needs and taste.  However, you may want to use the 1 green chili pepper and freshly ground black pepper that I omitted.   

 Fresh Gazpacho Salsa Dressing

 ½ lb. ripe tomatoes, seeded and chopped (about 1 large tomato)

1/4 cup diced sweet white onion

½ Tbsp. onion powder

½  red bell pepper, diced

¾ tsp. garlic powder

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

¼ tsp. dried oregano

½ tsp. kosher salt

pinch of sugar

1. Combine all of the ingredients in a blender or food processor and pulse until smooth.

2. Use immediately or store tightly covered in the fridge.  Use within 3 days.

The recipe suggests using the dressing in a salad with any combination of the following: roasted corn, black beans, chickpeas, lettuce, spinach, hearts of palm, marinated artichokes, etc. 

I used it as a marinade and sauce for baked salmon.  The dressing imparted a pleasant sweetness to the fish, which my family and I throughly enjoyed.

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