2 cups diced cucumber
1 small red onion, finely minced
2 cups finely diced tomatoes
1 to 2 jalapeño (to taste), seeded if desired and finely chopped
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
3 tablespoons extra virgin olive oil
For salad: Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt and additional cilantro. Toss together, and taste and adjust seasonings.
For gazpacho: Blend leftover salad with V8 vegetable juice and 1-2 additional tomatoes.