I had some salsa leftovers from our parrilla, so I blended it with a big super soft and yummy tomato, some celery, more pepper and voila lunch was ready. The final color isn’t the prettiest because of the amount of parsley and yellow bell pepper that was in the salsa criolla, but it's a quick and delicious lunch. If you aren’t a gazpacho fan or don’t feel like having a cold soup, just add roasted corn, some chips, and make a margarita.
2 to 3 cups of leftover salsa criolla
1 huge tomato (around 1 pound)
2 celery sticks
Place all of the ingredients on a blender
Blend until smooth
Transfer to a container and refrigerate until meal time
Serve with a drizzle of extra virgin olive oil and cracked pepper