- Blender: A versatile appliance designed to mix, purée and blend soft food ingredients for making gazpacho.
- High-Speed Hand Mixer: A compact kitchen tool for mixing, beating, stirring, and whipping used in salsa preparation.
- Mortar and Pestle: An ancient cooking utensil for grinding spices and herbs to enhance the flavor of gazpacho and salsa.
- Food Processor: Designed for quick food preparation, such as chopping vegetables for both dishes.
- Stainless Steel Strainer: Used for draining liquids from ingredients like beans or corn in salsa prep.
- Chef Knife: An essential tool used to finely chop vegetables and herbs needed in recipes.
- Airtight Food Storage Containers: Essential for storing gazpacho and salsa, preserving freshness.
- Cutting Board: Durable platform for cutting ingredients without damaging kitchen surfaces.
- Colander: Useful for rinsing vegetables before chopping in the preparation of gazpacho or salsa.
- Digital Food Scale: Helps with precision measurement, beneficial when adjusting recipe quantities.
6 tablespoons extra-virgin olive oil (preferably Spanish)
2 tablespoons Sherry wine vinegar or red wine vinegar
3 garlic cloves, minced
1 tablespoon smoked paprika
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon freshly ground black pepper
3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes
1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)
3/4 cup coarsely chopped pitted Kalamata olives
1/2 red bell pepper, cut into 1/4-inch cubes
1/2 yellow bell pepper, cut into 1/4-inch cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh Italian parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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