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Under 30 Minutes

Tomato Gazpacho with Chicken

This easy, fresh gazpacho is sure to come to the rescue during those hot summer nights when you don't even want to think about your stove.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, June 2012

Ingredients

  • 2 1/2 pounds tomatoes, quartered
  • 1 small piece stale bread, crust removed, torn (1/4 cup)
  • 5 tablespoons olive oil, divided
  • 1/2 English cucumber, cut into pieces
  • 1 serrano chile, seeded
  • 1 clove garlic
  • 1 to 2 tablespoons sherry vinegar
  • Salt and pepper
  • Reserved chicken breasts, shredded

Directions

  1. In batches, in a blender, puree tomatoes, bread, and 4 tablespoons oil. Add cucumber, chile, garlic, and vinegar to taste; blend until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate at least 4 hours (or up to 2 days).

  2. Divide soup among four bowls, top with chicken, drizzle with remaining 1 tablespoon oil, and serve.

Cook's Notes

Reuse, Recycle, Renew
This dish uses leftover grilled chicken from Yogurt-Marinated Chicken with Watermelon Salad made earlier in the week for a meal that makes leftovers feel fresh.

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