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Grilled Chicken Breasts with Gazpacho Salsa (courtesy Gourmet Magazine)

Grilled Chicken Breasts with Gazpacho Salsa (courtesy Gourmet Magazine) comes together with Garlic Minced And Mashed To A Paste With, Salt, Red Wine Vinegar, Water, and Ground Cumin Hot Sauce. Serves 2. Scale it up or down for the number of people at the table.

Ingredients

• 1
• 1/4 tsp
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 1/4 tsp
• 1 slice
• 2
• 1/2 cup
• 1/3 cup
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.

2. 2

   Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through.

3. 3

   Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.