In the fresh meat case
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Prep Time: 10 min
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Cook Time: 10 min
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Serves 4
- 280
Calories
- 33G
Protein
- 390MG
Sodium
- 1.5G
Sat.fat
- 8G
Sugar
In the fresh meat case
Ingredients
1 cucumber, peeled, seeded and cut into chunks
3 large tomatoes, cut into chunks
1 red bell pepper, cut into chunks
1/2 red onion, cut into chunks
1/2 cup cilantro leaves
5 tbsp. olive oil
2 tbsp. red wine vinegar
1/2 tsp. salt
1/4 tsp. black pepper
diced cucumbers, for garnish
diced onion, for garnish
quartered cherry tomatoes, for garnish
extra virgin olive oil, for garnish
sour cream, for garnish
Blend
In a blender or food processor, combine the cucumber, tomatoes, red bell pepper, onion, cilantro, 3 tablespoons of olive oil, red wine vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend or pulse until coarsely pureed, about 10 to 15 seconds. Chill until ready to serve.
Blend
In a blender or food processor, combine the cucumber, tomatoes, red bell pepper, onion, cilantro, 3 tablespoons of olive oil, red wine vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend or pulse until coarsely pureed, about 10 to 15 seconds. Chill until ready to serve.
Season
Season the chicken breasts with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Season
Season the chicken breasts with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Grill
Heat the grill or grill pan to medium-high heat. Grill the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
Grill
Heat the grill or grill pan to medium-high heat. Grill the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
Serve
Pour gazpacho into wide-mouth bowls and top with chopped grilled chicken. Garnish with desired garnishes and finish with a drizzle of extra virgin olive oil and a dollop of sour cream.
Serve
Pour gazpacho into wide-mouth bowls and top with chopped grilled chicken. Garnish with desired garnishes and finish with a drizzle of extra virgin olive oil and a dollop of sour cream.
Quick and Easy Grilled Chicken Gazpacho
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can't wait to try this new twist on gazpacho!
Melissa maccrae