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.
