Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breast halves (see notes))
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped parsley
  • 2 medium (ripe tomatoes, cored and roughly chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon sherry vinegar
  • 1/4 cup green bell pepper (cut into 1/4-inch dice)
  • 1/4 cup sweet onion (chopped)
  • 1/2 cup cucumber (cut into 1/4-inch dice)
  • 1 tablespoon tomato paste
  • 1 clove garlic (sliced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • Dash of hot sauce (optional)
  • 1 to 1-1/2 cups bread cubes (1/2-inch)

Instruction

  • Preheat a gas or charcoal grill to medium temperature.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use.
  • Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Brush the chicken with olive oil on both sides and season with salt and pepper. Set aside while you make the gazpacho.
  • Place the tomatoes, olive oil, sherry vinegar, bell pepper, onion, cucumber, tomato paste and garlic in a blender or food processor.
  • Blend until smooth and add 1 cup of bread cubes, salt, cumin, black pepper, and hot sauce and let stand for 5 minutes.
  • Blend the gazpacho again and if you think you'd like a thicker consistency, add the remaining bread cubes and blend again.
  • Taste and adjust the seasoning as needed, then divide it between 4 shallow serving bowls.
  • Oil the grill grates and add the chicken. Cover and grill for 3 minutes on the first side, then turn the breasts and grill until cooked through, 2 to 4 minutes longer.
  • Let the chicken rest for 5 minutes before adding to the bowls of gazpacho. Sprinkle with parsley and serve with slices of buttered, toasted baguette.