Gazpacho salsa with tortilla crisps
1
- Prep Time15 min
- Total Time15 min
- Makes8 Servings
Colin Faulkner
Ingredients
2 plum tomatoes
41643 English cucumber
1 yellow bell pepper
1/3 cup finely chopped sweet onion
1 tbsp white-wine vinegar
1 1/2 tsp olive oil
1/8 tsp salt
2 tbsp cilantro
4 small flour tortillas
Vegetable oil, or cooking spray
Instructions
Slice tomatoes in half crosswise and squeeze out and discard seeds. Slice cucumber in half lengthwise. Using a spoon, scrape out and discard seeds. Finely chop tomatoes, cucumber and pepper. Place all in a medium bowl along with onion. Drizzle with vinegar and oil. Sprinkle with half the salt. Add cilantro. Stir to mix.
Preheat barbecue to medium-high. Lightly spray or brush tortillas with oil. Sprinkle both sides of each with remaining salt. Grill, turning often until golden and crisp, 2 to 3 min. Slice each into 6 wedges. Serve gazpacho salsa in a bowl with tortillas alongside.
Nutrition (per serving)
Calories 22, Protein 1g, Carbohydrates 3g, Fat 1g, Sodium 35mg.
Kitchen Tip:
Instead of grilling, you can bake tortillas on oven rack in preheated 400F oven until crisp, 2 to 3 min.
