Summertime Chicken Gazpacho

Here’s a delicious gazpacho made with tomatoes, veggies and chicken served on dinner table with croutons – perfect for summer time.

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 8

Ingredients

3: slices white bread, crusts removed

3: cloves garlic

2: tablespoons lemon juice

10: medium unpeeled tomatoes, diced (7 1/2 cups)

6: medium green onions, finely chopped (6 tablespoons)

2: medium cucumbers, peeled and diced (2 cups)

2: medium red bell peppers, diced (2 cups)

1: can (46 ounces) spicy eight-vegetable juice

2: tablespoons balsamic vinegar

1/2: teaspoon salt

1: cup cubed cooked chicken

: Croutons, if desired

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Directions

1 Place bread, garlic and lemon juice in a food processor or blender. Cover and process until bread forms fine crumbs.
2 Place bread crumb mixture in large bowl. Stir in remaining ingredients except chicken and croutons. Place half of the bread crumbs and vegetable mixture (about 7 cups) in food processor or blender. Cover and process until smooth. Repeat in small batches if necesssary.
3 Stir smooth vegetable mixture into vegetable mixture remaining in bowl. Stir in chicken. Cover and refrigerate at least 1 hour until chilled. Serve with croutons.

EXPERT TIPS

Expert Tips

Traditionally, gazpacho uses fresh bread crumbs to add body to the soup. This version does, too. Plus the spicy eight-vegetable juice adds both flavor and convenience. How much better could it get?

Got questions? Our experts have the answers. Ask Betty now.