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Prep 35 mins
Cook 15 mins
From The New Spanish Table. This recipe shows the versatility of gazpacho, normally a soup, that can be used as a sauce as well. This sauce will work with grilled fish or vegetables also.
- 1 slice white bread, crusts removed
- 1 large tomatoes, seeded and chopped
- 1⁄3 cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos)
- 1⁄4 cup chopped italian pepper (frying)
- 1⁄4 cup chopped red onion
- 3 garlic cloves, crushed
- 1 pinch cumin
- 1 pinch cayenne (to taste)
- 1 pinch sugar
- 3 tablespoons olive oil
- 3 tablespoons sherry wine vinegar
- coarse salt
- 6 boneless chicken breast halves
- coarse salt
- olive oil
- fresh basil
- of fresh mint
- make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes.
- drain and squeeze out the excess liquid.
- place the soaked bread and the tomato, piquillo pepper strips and liquid, italian pepper, onion, garlic, cumin, cayenne, sugar, olive oil and vinegar in a food processor and puree until completely smooth.
- season the sauce with salt and black pepper to taste and more cayenne if desired.
- scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes.
- make the chicken:
- light grill or preheat broiler.
- rub the chicken generously with salt, pepper and brush it with olive oil.
- grill or broil the chicken, turning it once an dbrushing it again with the olive oil, till lightly charred and cooked through, 6-8 minutes per side.
- transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal.
- to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top.
- If desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken. Salt lightly. Serve at once.