Grilled Chicken With Piquillo Gazpacho Sauce

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 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
•  pepper

• For chicken

• 6  boneless chicken breast halves
•  coarse salt
•  pepper
•  olive oil
•  fresh basil
•  of fresh mint

Directions

1. make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes.
2. drain and squeeze out the excess liquid.
3. 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.
4. season the sauce with salt and black pepper to taste and more cayenne if desired.
5. scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes.
6. make the chicken:
7. light grill or preheat broiler.
8. rub the chicken generously with salt, pepper and brush it with olive oil.
9. 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.
10. transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal.
11. to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top.
12. If desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken. Salt lightly. Serve at once.