Tomato Gazpacho with Chicken

Prep Time:
20 mins
Total Time:
20 mins

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.


  • 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


  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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