Salmon chunky gazpacho vinaigrette
- 1/2 red peppper, chopped
- 2 ripe tomatoes, diced
- cuke, diced
- salt, pepper
- garlic clove, smashed
- 1 T sherry vinegar
- 2 T olive oil
1.In medium bowl toss the pepper, tomatoes, cuke, and 1/2 t salt.
2. Mix well and spoon half into blender.
3. To the blender add garlic, vinegar, pepper, and olive oil. puree.
4. Add the puree to the bowl of veggies, stir and season with salt and pepper.
5. Top over cooked salmon.