Tuesday, February 21, 2012

Cool and Spicy Gazpacho or Chunky Salsa

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Hothouse cucumber - 1 seeded
Bell peppers - 2 (I used red and orange)
Green apple - 1
Grape tomatoes - 2 cups
Garlic - 3 cloves
Sesame seeds - 1 tbs.
Lime - 1 squeezed
Plain greek yogurt - 1/2 cup
Extra virgin olive oil -1/4 cup
Salt - 1 tbs.
Black pepper - 1 tsp.
Pickled hot pepper - 1 (optional, adds a punch of heat, I used a home-pickled orange habanero)

For Chicken:
Chicken tenderloins - 6-8
Curry - 1 tsp.
Paprika - 1 tsp.
Oregano - 1/2 tsp.
Parsley - 1/2 tsp.
Salt - 1 tsp.
Black pepper - 1/2 tsp.

1. Add chopped bell peppers, apple, cucumber, grape tomatoes, lime juice, and remaining ingredients to blender. Blend on low, move around ingredients blending evenly. For chunky salsa, blend for only 15 seconds on low to med-low. Remove half keep as salsa. For smooth and airy gazpacho, continue blending other half on high for 45 seconds to 1 minute.

2. Serve airy gazpacho in a bowl and enjoy.

3. Chicken with salsa; pat chicken dry, season in small bowl with spices mentioned above, and mix well. Drizzle pan with extra virgin olive oil, cook chicken 2-3 minutes on each side on med-high, checking for browning.  Plate with salsa in small dipping bowl, and enjoy.

Chunky Salsa

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