Here’s everything you love about the cold Spanish soup in a chunky salsa, whose bright, varied flavors are a nice counterpoint to the sweeter, more delicate fish (look for domestic tilapia for a sustainable seafood choice). If you have leftovers, serve the salsa on top of slices of toasted bread as gazpacho bruschetta.
- 4 ½ teaspoons sherry vinegar or red wine vinegar
- 2 cloves garlic, minced
- 1 ½ teaspoons smoked paprika
- 2 teaspoons coarse kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 7 tablespoons extra-virgin olive oil, divided
- 1 large tomato, seeded and cut into ¼-inch dice
- ½ small cucumber, peeled and cut into ¼-inch dice
- ½ yellow bell pepper, seeded and cut into ¼-inch dice
- ¼ cup chopped red onion
- 1⁄3 cup pitted good-quality black olives, coarsely chopped
- 2 tablespoons flat-leaf parsley, chopped
- Six 6-ounce tilapia fillets, about ¾-inch thick
In a small bowl, combine the vinegar, garlic, paprika, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper, whisking to dissolve the salt. Whisk in 3 tablespoons of the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator.)
In a medium bowl, combine the tomato, cucumber, bell pepper, onion, olives, and parsley. Add the dressing and toss gently.
In each of 2 large nonstick skillets over medium-high heat, warm 2 tablespoons of the remaining olive oil. Sprinkle the fish with the remaining 1 teaspoon of salt and remaining ¼ teaspoon of black pepper. Add 3 fillets to each skillet and cook until well browned and cooked through, 2-3 minutes per side. (If you don’t have 2 large nonstick skillets, cook the fish in batches.)
Serve the fish hot, with the salsa on top.