Tomato Gazpacho with Chicken

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.