Grilled chicken with piquillo gazpacho sauce (Pollo a la brasa con salsa de gazpacho) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 286) by Anya Von Bremzen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on August 25, 2016

    This was good, but not a standout like some of the other recipes in this book. I used fresh basil instead of the oil but I don't think that's why I didn't love this. My problem is that I love gazpacho and the version here is delicious (used less vinegar to taste), but there just isn't enough of it as a sauce- I really wanted a bowl of it. The chicken was good, but almost a distraction in this case.

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