Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Tomato Gazpacho with Chicken Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 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. Ingredients 2 ½ pounds tomatoes, quartered 1 small piece stale bread, crust removed, torn (¼ cup) 5 tablespoons olive oil, divided ½ 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 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). Divide soup among four bowls, top with chicken, drizzle with remaining 1 tablespoon oil, and serve. Cook's Notes Reuse, Recycle, RenewThis 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. Rate it Print