Gazpacho Salsa with Creole Spiced Tortilla Chips

Serves: 5
Total Calories: 121
Yield: 3 1/2 - 4 cups


2 1/2 - 3 pounds tomatoes, chopped
1 hothouse or English cucumber, chopped
1 medium red onion, chopped
1 yellow bell pepper, chopped
1/2 bunch cilantro
2 jalapeño peppers
2 garlic cloves
2 - 3 tablespoons olive oil
1 - 2 tablespoon red wine vinegar
1/2 - 1 teaspoon sugar
salt and freshly ground pepper to taste
Creole Spiced Tortilla Chips:
2 (10-count) packages (7-inch) tortillas
1 - 2 tablespoon Creole seasoning or chili powder


Combine tomatoes, cucumber, red onion, and yellow pepper in a bowl and toss to mix well. Remove leaves from cilantro and discard stems. Process cilantro leaves, jalapeños, garlic, olive oil, red wine vinegar, sugar, salt and pepper in a blender until smooth. Add vegetable mixture and mix well. Chill, tightly covered, in refrigerator. Drain slightly before serving. Serve with Creole Spiced Tortilla Chips.

Creole Spiced Tortilla Chips:
Cut each package of tortillas into halves. Cut each half into 4 wedges. Arrange in single layers on baking sheets. Spray wedges lightly with nonstick cooking spray. Sprinkle with seasoning. Bake at 350° for 5 minutes. Cool and store in an airtight container.

Nutritional Facts:

Serves: 5
Total Calories: 121
Calories from Fat: 48

This Gazpacho Salsa with Creole Spiced Tortilla Chips recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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