Preparation:
Cut all the vegetables into 1/4-inch dice and mix them together with the
remaining ingredients. Let sit at least 1 hour in the refrigerator.
Strain off some of the excess juice before serving. Makes about 2 cups.
Chef Mark Miller writes in his book, 'Coyote Cafe', 'It's important to
keep the vegetables cold and crisp (don't salt them), and to remove some
of the excess tomato juice. Gazpacho salsa goes great with grilled fish
and on eggs fo |
