GAZPACHO SALSA
Provided by Food Network
Yield about 3 cups
Number Of Ingredients 6
Steps:
- In a mixing bowl combine the peppers, cucumbers, tomatoes and scallions and toss with olive oil and season to taste with salt and pepper. At the last moment, add the red wine vinegar to taste.
GRILLED CHICKEN BREASTS WITH GAZPACHO SALSA
Categories Blender Chicken Tomato Quick & Easy Backyard BBQ Cucumber Grill Grill/Barbecue Healthy Gourmet
Yield Serves 2
Number Of Ingredients 13
Steps:
- 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.
- 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. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
SALSA GAZPACHO
This is a variation on My Salsa, which my 9 year old nephew created after seeing gazpacho being made on one of the cooking shows on television. He wanted to make salsa, but he also wanted it to be more of a vegetable dish than a snack, so we played around with the recipe and came up with this. He presented it at dinner in a giant-sized margarita glass, and served individual servings in normal sized margarita glasses, garnished with a lime wedge and a green onion brush in each glass.
Provided by kamekazicowgirl
Categories Vegetable
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Open the tomatoes and set aside.
- Peel the onion and cut into chunks. Split and seed the jalapeno pepper and cut into small pieces. Peel, seed, and chop the cucumber and cut the celery into chunks. Put the vegetables, the chili powder, cumin, salt, black pepper, celery seed, sugar, garlic, green onions and cilantro into the bowl of the food processor. Pulse about 10 - 20 times or until the onion, pepper, garlic, and cilantro are finely chopped.
- Move the vegetable mixture to a large bowl.
- Add the tomato, V-8 juice, and the lime juice.
- Cover and chill in the refrigerator for several hours.
Nutrition Facts : Calories 58.3, Fat 0.5, SaturatedFat 0.1, Sodium 614.6, Carbohydrate 13.5, Fiber 2.8, Sugar 8.2, Protein 2.3
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