Gazpacho Dip

by Hilary Gauntt on July 22, 2016

I offered to bring an appetizer for a bay cruise in our friend’s new boat; so obviously that meant something room temperature with no assembly required! This was a dip I used to make years ago from the Junior League of Los Angeles cookbook that fit the bill. It’s like a salsa but with the ingredients of the soup Gazpacho; tasty and full of vegetables. You can even make it a day ahead, and it’s perfect served with tortilla chips.

1 pound tomatoes, peeled, seeded and finely chopped

1/4 pound mushrooms, finely chopped

1 bunch green onions, green part only, finely chopped

1 4 ounce can chopped green chilies (Ortega, mild)

1 4 ounce can sliced ripe olives (I used kalamata Greek olives)

1 8 ounce can tomato sauce

1/2 tsp. garlic salt

3 Tbs. oil

2 Tbs. vinegar

Mix all ingredients and chill several hours or overnight. Drain off excess liquid before serving with tortilla chips. Serves 6-8.

Gaspacho dip

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