Gazpacho soup with fried chicken in lime juice

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 383, total fat 23 G., saturated fats 4 G., proteins 31 G., carbohydrates 14 G., fiber 3 G., cholesterol 78 mg, sodium 105 mg, sugar - G.

Cold and refreshing Spanish gazpacho soup is a must-try on a hot summer day. Not only does this dish pleasantly cool you down, it's also quite nutritious and rich in vitamins, which are preserved because the soup isn't boiled but blended with fresh vegetables like tomatoes, cucumbers, and bell peppers. Add a few croutons as a thickener. And to make the soup more filling and less bland, garnish each serving with slices of grilled chicken. The chicken is rubbed with lime juice beforehand, giving it a subtle tartness that perfectly complements the flavor of this summer soup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large shallot, chopped
Juice of 2 limes + wedges for serving
1/3 cup olive oil + extra for drizzling
0.6 kg chicken fillet
0.5 cups large croutons
3 large tomatoes, diced
1 small cucumber, peeled, seeded and diced
1 bell pepper (any color), seeded and diced
1/4 cup coarsely chopped cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shallots, lime, chicken breasts, toast, tomatoes, cucumbers, sweet pepper, cilantro

Cooking the dish according to the recipe:

Preheat the grill to high heat. Soak the chopped shallots in cold water for about 10 minutes. Meanwhile, in a shallow dish, combine 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and black pepper to taste. Add the chicken and toss to coat. Grill the chicken until golden brown and cooked through, about 3 minutes per side. Let cool, then slice.
Crush half the croutons. Soak the remaining croutons in 1/4 cup water for 5 minutes, then squeeze out the water and place the bread in a blender. Drain the shallots and add them to the blender along with half of the diced tomatoes, cucumbers, and bell pepper. With the blender running, pour in the remaining 3 tablespoons + 1 teaspoon of olive oil. Add 2 cups of ice and blend until smooth. Stir in half the cilantro and the remaining lime juice; season with salt and pepper.

Ladle the soup into bowls. Evenly top with the chicken, remaining tomatoes, cucumber, bell pepper, cilantro, and croutons. Drizzle with olive oil and serve with lime wedges.

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