Salsa, literally meaning “sauce” in Spanish, is every bit as versatile as that all-encompassing name suggests. Traditional renditions are as simple as chopped tomatoes and peppers with a pinch of salt, but there are no rules for this savory dance. Spicy or mild, acidic or alkaline, crisp or creamy, smooth or chunky; there’s a taste and texture to complement every meal.
In fact, modern salsas can just as easily be sweet and fruity to pair with dessert, not a vegetable in sight. The one universal rule to salsa is that no matter the ingredients, they must always be fresh. Forget about the shelf-stable stuff collecting dust on supermarket shelves; it may call itself salsa, but it sure doesn’t live up to this piquant condiment’s proud legacy.
You know you have a truly great salsa when you want to eat it with a spoon. No chips are needed to start the party with Sam’s Fresh Salsa, which is every bit as bold and flavorful as the fresh-cut produce that goes into each chilled package.
Inspired by the premier “Sam’s Fresh Salsa Blogger Recipe Challenge,” I decided to cut out the formalities and turn it into something I really could serve by the bowlful. Made from tart tomatillos, lime juice, garlic, peppers, and cilantro, the salsa verde immediately stood out to me as a versatile stand-alone snack and recipe starter. Bright, light, and refreshing with a subtle hint of jalapeño spice, it sings of summer’s bounty. The only other thing I can think of that might rival that fresh experience is gazpacho.
You see where I’m going here, right?
Gazpacho Verde is creamy and subtly sweet, closely aligned to classic Andalusian gazpacho, which is at least partially blended and surprisingly rich. Stale bread and a generous pour of extra virgin olive oil traditionally thicken this cool contender, but this Tex-Mex twist employs the luscious green flesh of ripe, buttery avocados instead.
As summer heats up, this is one instantly gratifying dish that will help you stay cool. Don’t touch that stove and put away your pans; this no-cook recipe only needs a brief blitz in the blender. For those really sweltering days, there’s no shame serving it in ice-filled glasses with a splash of vodka for a piquant Bloodless Mary.
- 2 Cups Fresh Spinach
- 2 Medium Avocados, Pitted and Chopped
- 1 (12-Ounce) Container Sam's Fresh Salsa Verde, Divided
- 1 Seedless English Cucumber, Roughly Chopped
- 1/2 Cup Seedless Green Grapes
- 1 - 2 Cups Cold Water
- Measure out 1/3 cup of the salsa and set aside. Place the remainder in your blender along with the spinach, avocados, cucumber, grapes, and 1 cup of cold water. Process until smooth, adding more water if necessary until the mixture reaches your desired consistency.
- Pour into bowls and top with dollops of the reserved salsa, swirling it lightly into the top. Serve right away.
Stored in an airtight container in the fridge, this soup will keep for up to three days, but will turn a bit darker brown over time.
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Amount Per Serving: Calories: 125Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 59mgCarbohydrates: 10gFiber: 5gSugar: 3gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.