Name: Tomato Gazpacho with Chicken
Prep time: 20 min
Total time: 20 min
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

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Recipe Summary

prep:

20 mins

total:

20 mins

Servings:

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

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).

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Step 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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Tomato Gazpacho with Chicken

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Ingredients

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Cook's Notes

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Tomato Gazpacho with Chicken

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Tomato Gazpacho with Chicken