The Pantry Dish

Salzapacho is the name I gave this salsa because it sort of is a hybrid between a Salsa and a Gazpacho.  It's light, refreshing, sweet, and possesses a bit of an earthiness from the roasted sweet peppers.  A traditional gazpacho has similar ingredients with the same summery refreshing taste, but also usually includeds cucumber and bread (which has been lightly soaked in a white wine or olive oil).  This was one of my favorites so far because of its dual purpose of being a salsa and a soup at the same time.  It really is good enough to eat alone! 

This is the bag that the sweet peppers came in at costco, but you can also buy them at any grocery store in smaller clear plastic containers in the produce section. 

I used....
8 yellow sweet mini peppers
3 roma tomatoes
1/4 of a large yellow onion
juice from half a lemon
fresh basil leaves from one stem
salt and peppper to taste

Lightly roast the peppers on a griddle, or in the oven if you prefer, then set them aside when done. 
In a 3 quart pot bring about 2 quarts to boil.
Add the tomatoes and onion and boil for about 5 minutes. 
Remove them from the water and transfer them to a blender.
Cut off the stems from the roasted peppers and add them to the blender.
Add the lemon juice and about 1/4 cup of water from the pot and pulse a few times to start chopping the tomatoes.  
Add a little more water from the pot if they are getting stuck at the blades. 
Blend until it starts to resemble a chuncky salsa then taste.
Add salt and pepper to your taste. 
Blend again until it reaches your preffered consistency.
Done!

A couple things I mixed this soupy salsa with are:

black beans,

over-easy eggs,

 & penne pasta with sauted butter & garlic. 

My favorite was with the penne and butter garlic.  oooweee!  Yummy yummy yummy!!