Grilled Chicken with Piquillo Gazpacho Sauce from The New Spanish Table by Anya von Bremzen

Ingredients

• 6 boneless chicken breast halves (each about 8 ounces) either skinless or with the skin, rinsed and patted dry
• ¼ cup chopped Italian (frying) pepper
• 1 slice white sandwich bread, crusts removed
• Flaky sea salt, such as Maldon, for serving
• Coarse salt (kosher or sea) and freshly ground black pepper
• Small fresh mint leaves, for garnish
• 1 small pinch of cayenne, or more to taste
• 1 pinch of sugar
• 3 tablespoons sherry vinegar, preferably aged
• 3 tablespoons fragrant extra-virgin olive oil
• ⅓ cup piquillo pepper strips (from a can or jar; if unavailable, substitute pimientos), with a little of their liquid
• 1 large ripe tomato, seeded and chopped
• ¼ cup chopped red onion
• Fresh Basil Oil, for serving
• 3 medium-size garlic cloves, crushed with a garlic press
• 1 pinch of ground cumin
• Olive oil