Gazpacho Relish for Franks

This is gazpacho the cold Spanish soup, reimagined as a chunky relish for hot dogs and sausages. All the same vegetables, all the same flavors, but cut into bite-size pieces and dressed with red wine vinegar and olive oil instead of pureed.

The vinaigrette base is what makes this work as a topping. Sugar takes the edge off the vinegar, olive oil rounds it out, and the tomato sauce adds body so the relish clings to a frank instead of falling off into the bun.

A stint in the fridge isn’t optional. The relish needs at least an hour for the flavors to merge and the vegetables to release their juices into the dressing. Overnight is even better, the cucumber and onion soften slightly and the whole thing tastes more cohesive.

Dice everything fine and uniform. A messy chop gives you mixed bites where some pieces dominate. Even ¼-inch dice means every spoonful tastes balanced.

Kitchen Tips

• Seed the cucumber thoroughly. The seeds carry water that will dilute the relish over time and turn it watery.
• Use the freshest, most fragrant garlic clove you can find, raw garlic is front and center here.
• A splash of hot sauce or a pinch of cayenne adds heat without changing the flavor profile.
• Keep refrigerated for up to a week, the flavors continue to develop.

Variations

• Add a tablespoon of capers or chopped olives for a Mediterranean twist.
• Stir in finely chopped fresh basil or cilantro just before serving.
• Use diced fresh ripe tomato in place of tomato sauce when summer tomatoes are in season.