Grilled Chicken with Gazpacho Sauce

Name: Grilled Chicken with Gazpacho Sauce
Ingredients: 4 piece - Chicken breast; 1 ml - Olive oil; 1 g - Salt and pepper to taste; 2 tbsp - Parsley; 2 piece - Tomatoes; 1 tbsp - Olive oil; 1 tbsp - Vinegar; 21 g - Bell pepper; 21 g - Onion; 100 g - Cucumber; 1 tbsp - Tomato paste; 1 piece - Garlic cloves; 100 g - Salt; 100 g - Ground cumin; 1 g - Black Pepper; 1 cup - Hot sauce; 100 g - Bread

Grilled chicken breast is served with a flavourful gazpacho soup to give a wonderful blend of taste and texture.
This makes a very healthy dish that you will be happy to eat again and again.

Ingredients

4 - Chicken breast , boneless, skinless chicken breast halves
1 ml - Olive oil
1 g - Salt and pepper to taste
2 tbsp - Parsley , chopped parsley
2 - Tomatoes , medium, ripe tomatoes, cored and roughly chopped
1 tbsp - Olive oil
1 tbsp - Vinegar , sherry vinegar
21 g - Bell pepper , green bell pepper, cut into 1/4-inch dice
21 g - Onion , sweet onion, chopped
100 g - Cucumber , cut into 1/4-inch dice
1 tbsp - Tomato paste
1 - Garlic cloves , sliced
100 g - Salt
100 g - Ground cumin
1 g - Black Pepper , Freshly ground black pepper
1 cup - Hot sauce , Dash of hot sauce (optional)
100 g - Bread , bread cubes (1/2-inch)

Cooking Method

Directions

Preheat a gas or charcoal grill to medium temperature.
If your chicken breasts have tenderloins attached, remove them and reserve for another use.
Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
Brush the chicken with olive oil on both sides and season with salt and pepper. Set aside while you make the gazpacho.
Place the tomatoes, olive oil, sherry vinegar, bell pepper, onion, cucumber, tomato paste and garlic in a blender or food processor.
Blend until smooth and add 1 cup of bread cubes, salt, cumin, black pepper, and hot sauce and let stand for 5 minutes.
Blend the gazpacho again and if you think you'd like a thicker consistency, add the remaining bread cubes and blend again.
Taste and adjust the seasoning as needed, then divide it between 4 shallow serving bowls.
Oil the grill grates and add the chicken. Cover and grill for 3 minutes on the first side, then turn the breasts and grill until cooked through, 2 to 4 minutes longer.
Let the chicken rest for 5 minutes before adding to the bowls of gazpacho. Sprinkle with parsley and serve with slices of buttered, toasted baguette.