Advertisement

Gazpacho salsa with tortilla crisps

1

  • Prep Time15 mins
  • Total Time15 mins
  • Makes8 Servings
Gazpacho salsa with tortilla crisps

Colin Faulkner

Chatelaine Triple Tested

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.

Advertisement
Advertisement
Advertisement
Advertisement