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Under 30 Minutes

Under 30 Minutes

Tomato Gazpacho with Chicken

  • prep: 20 mins
    total time: 20 mins
  • servings: 4




  • 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


  1. Step 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. Step 2

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

Everyday Food, June 2012