Photo by: Yunhee Kim | Recipe by Every Day With Rachael Ray
Chicken Gazpacho-
4 Servings | Prep 10 min | Cook 20 min
Ingredients:
* 1 whole skinless, boneless chicken breast
* 1/4 cup blanched ... more
Chicken Gazpacho-
4 Servings | Prep 10 min | Cook 20 min
Ingredients:
* 1 whole skinless, boneless chicken breast
* 1/4 cup blanched ... more
Photo by: Yunhee Kim | Recipe by Every Day With Rachael Ray
Chicken Gazpacho-
4 Servings | Prep 10 min | Cook 20 min
Ingredients:
* 1 whole skinless, boneless chicken breast
* 1/4 cup blanched almonds (about 1 ounce)
* One 28-ounce can peeled whole tomatoes
* 1 Kirby cucumberâ€"peeled, seeded and chopped
* 1/2 cup chopped red onion
* 1 garlic clove, smashed
* 1 tablespoon red wine vinegar
* Juice of 1/2 lemon
* 3 tablespoons extra-virgin olive oil
* Small handful cilantro, plus more for garnish
* Salt and freshly ground pepper
Directions:
1. In a small saucepan with a tight-fitting lid, cover the chicken breast with 2 inches of water. Bring the water to a boil, reduce to a simmer and cook for 15 minutes. Remove the chicken breast and let cool.
2. Meanwhile, pulse the almonds in a food processor until finely chopped. Add the tomatoes, cucumber, red onion, garlic, vinegar, lemon juice, olive oil and the handful of cilantro and pulse until coarsely chopped. Season the gazpacho to taste with salt and pepper and chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes.
3. Shred the poached chicken. Remove the soup from the freezer and adjust the seasoning if necessary. Divide the gazpacho among 4 bowls, top with the shredded chicken and garnish with cilantro.
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Chicken Gazpacho-
4 Servings | Prep 10 min | Cook 20 min
Ingredients:
* 1 whole skinless, boneless chicken breast
* 1/4 cup blanched almonds (about 1 ounce)
* One 28-ounce can peeled whole tomatoes
* 1 Kirby cucumberâ€"peeled, seeded and chopped
* 1/2 cup chopped red onion
* 1 garlic clove, smashed
* 1 tablespoon red wine vinegar
* Juice of 1/2 lemon
* 3 tablespoons extra-virgin olive oil
* Small handful cilantro, plus more for garnish
* Salt and freshly ground pepper
Directions:
1. In a small saucepan with a tight-fitting lid, cover the chicken breast with 2 inches of water. Bring the water to a boil, reduce to a simmer and cook for 15 minutes. Remove the chicken breast and let cool.
2. Meanwhile, pulse the almonds in a food processor until finely chopped. Add the tomatoes, cucumber, red onion, garlic, vinegar, lemon juice, olive oil and the handful of cilantro and pulse until coarsely chopped. Season the gazpacho to taste with salt and pepper and chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes.
3. Shred the poached chicken. Remove the soup from the freezer and adjust the seasoning if necessary. Divide the gazpacho among 4 bowls, top with the shredded chicken and garnish with cilantro.
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