Thursday, June 9, 2011

Meowlissa's Gazpacho Salsa Accidental Goodness

An awesome fellow Ginger and a fellow Melissa recommended her mother-in-law's Andalusian Gazpacho recipe. Not having much of a cooking prowess these days, I didn't know if I would actually rock this or not. I decided to put my own spin on it, not make it soup and here is my end result. I have to say, it put the Badass in awesome. Really.

Meowlissa's  Gazpacho Salsa

(The original recipe includes ALL juices from bottles, cans, etc. and called for 3 or 4 large cans of chopped tomatoes but I totally cheated here and only used 1 can of tomatoes, 1 Cup of v8 and about a half can of olive juice)

I large red onion, diced
1 Green Bell Pepper
1 jar roasted red pepper pieces
1 large can chopped tomatoes (or 3 1/2 cups fresh)
1 large cucumber, diced
4 scallions
1-2 cloves garlic, diced or crushed
½ cup olive oil
½ cup red wine vinegar
1 tsp Cumin
1 T Basil
1 T Parsley
1 -2 teaspoons pepper (to taste)
2 teaspoons salt
several dashes Tabasco (to taste)
1 Cup V-8 (original or spicy)
1 cup red wine (optional)

 Add at least:
1 bottle salad olives
1 can sliced black olives
 Mix all the ingredients together, Chill for 4 hours. Will keep for a couple of weeks . Can also be frozen for later use.


  1. Wouldn't mind some of that for my nachos.

  2. Looks like a million bucks. Really. I'd eat it with some fresh, crisp nachos and wash it down with dos Carta Blancas. You done bueno.

  3. Sara Jo JenningsJune 9, 2011 at 6:39 AM

    You didn't save me any? Looks deeelish! I know what I will have Clay pick up from the store on Sunday! Yum.


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