Summertime Chicken Gazpacho

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

By Betty Crocker Kitchens

October 7, 2010

slices white bread, crusts removed

cloves garlic

tablespoons lemon juice

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

medium green onions, finely chopped (6 tablespoons)

medium cucumbers, peeled and diced (2 cups)

medium red bell peppers, diced (2 cups)

can (46 ounces) spicy eight-vegetable juice

tablespoons balsamic vinegar

1/2

teaspoon salt

cup cubed cooked chicken

Croutons, if desired

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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.

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?