I used to not like gazpacho. Cold, pureed soup? Ick.
Wait, I take that back. I used to not like the idea of cold pureed soup.
But then I realized that I had to try it before I knocked it.
So I made some.
You can see where this is going, can’t you?
Well, you’re right (you’re always right)… I like it. No wait.. I LIKED it!!!
This recipe has a nice heat to it from the addition of a chipotle chili in adobo sauce. (Which, by the way, also tastes fantastic when blended into plain Greek yogurt for a zesty sour cream-like topping!).
Because this ‘gazpacho’ is pretty tangy, it tastes best when combined with a protein – such as grilled/sauteed chicken or a meat alternative.
- 7 medium tomatoes (about 2 pounds)
- 3 large garlic cloves
- 2 Tbsp cooking Sherry
- 2 Tbsp olive oil
- 1 tsp salt
- 1 chipotle chili in adobo sauce
- ½ tsp pepper
- 4 skinless chicken breasts
- 1 Tbsp olive oil
- 1 tsp salt & pepper
- Puree all ingredients, except for the chicken and 1 Tbsp olive oil, in a food processor or blender – blend until smooth. This step can be done in batches.
- Place in an air-tight container and refrigerate until time to serve.
- Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add chicken breasts, season with salt and pepper, and brown on each side, until cooked through. Depending on the thickness of the breasts, this should take about 8 minutes per side. Cut into the breasts to determine if they are completely cooked.
- Turn off heat and then shred chicken using 2 forks – or simply cut into bite-sized pieces.
- Divide the tomato soup between 4 bowl; top with chicken and serve!