Celebrate Cinco de Mayo with Salsa Senorita’s zesty gazpacho

When Cinco de Mayo rolls around each May, the lure of a delicious Mexican meal has many of us standing in line for a table at a local restaurant for some south of the border flavor.

Zesty gazpacho made with Salsa Senorita salsa will spice up a Cinco de Mayo meal.

Birmingham’s Lori Sours and her brother Mark Coffman, expert salsa makers and co-founders of Salsa Señorita, encourage you to skip the restaurant wait and create something flavorful at home with their all-natural, unique and uncompromisingly fresh salsa.

Sours and Coffman grew up in New Mexico and were immersed in Hispanic culture.  Coffman took the reins for fine-tuning their favorite family salsa recipe, which is available locally at Birmingham Bake and Cook, Whole Foods and Piggly Wiggly stores.

They shared their delicious zesty gazpacho with 280 Living and we invite you to give it a try. Olé!

Salsa Senorita’s Zesty Gazpacho

¼ cup  red onion, large dice
½ each red or green bell pepper, cored, seeded, large dice
½ cup cucumber, seeded large dice
14 ½ oz.    canned tomatoes, drained or seeded, fresh tomatoes
1 T.  olive oil
1 T.  sherry vinegar
¾ cup Salsa Senorita’s salsa
salt and freshly cracked black pepper, as needed
Cilantro, chopped, garnish
Sour cream, garnish

Process onion, pepper, cucumber and celery until the vegetables are to your desired chunkiness using a blender or food processor. Do not fully puree.
Add the tomatoes, olive oil, vinegar, and salsa; process just to blend flavors.
Season with salt and pepper.

Serve chilled with desired garnish.

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