Cold Gazpacho with Red Hot Chile Salsa

Ingredients

• 1 cup Pico de Gallo (see following recipe)
• 1 small cucumber, peeled and diced
• 3 cups tomato juice
• 2 tablespoons red wine, optional
• 1 tablespoon lime juice
• 1 teaspoon Worcestershire sauce
• Salt to taste
• Chopped fresh cilantro for garnish

For the Pico de Gallo:

• 3 jalapeño chiles, stems and seeds removed, chopped very fine
• 1 small onion, chopped very fine
• 2 medium tomatoes, chopped very fine
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
• 1/4 cup minced fresh cilantro

Instructions

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.