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.
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.
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.