Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4                Cucumber
   1      large         Ripe tomato
     1/2  medium        Red onion
   2                    Garlic cloves
   1                    Poblano chili
     1/2                Sweet red pepper
     1/2                Sweet yellow pepper
   2                    Tomatillos -- husked
                        and rinsed
   2      tablespoons   Chopped cilantro
   2      tablespoons   Extra-virgin olive oil
   1      tablespoon    Imported Spanish sherry -- vinegar
                        Salt to taste

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