Gazpacho salsa with tortilla crisps

1

PREP TIME

15 min

Makes

8 Servings

Gazpacho salsa with tortilla crisps

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
  • 1 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 1 g,
  • Sodium
  • 35 mg.

Kitchen Tip:

Instead of grilling, you can bake tortillas on oven rack in preheated 400F oven until crisp, 2 to 3 min.