Gazpacho Salsa

• 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

1. Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD:

extravirgin olive oil, sherry wine vinegar, garlic, paprika, coarse kosher salt, freshly ground black pepper, tomatoes, cucumber, olives, red bell pepper, yellow bell pepper, red onion, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/gazpacho-salsa-243000 (may not work)