Gazpacho Salsa

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6 tablespoons extra-virgin olive oil (preferably Spanish)

2 tablespoons Sherry wine vinegar or red wine vinegar

3 garlic cloves, minced

1 tablespoon smoked paprika

1 1/2 teaspoons coarse kosher salt

3/4 teaspoon freshly ground black pepper

3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes

1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)

3/4 cup coarsely chopped pitted Kalamata olives

1/2 yellow bell pepper, cut into 1/4-inch cubes

1/2 red bell pepper, cut into 1/4-inch cubes

1/2 cup finely chopped red onion

3 tablespoons chopped fresh Italian parsley

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