Grilled Chicken with Gazpacho Sauce

Grilled Chicken with Gazpacho Sauce

Grilled chicken breast is served with a flavourful gazpacho soup to give a wonderful blend of taste and texture.
This makes a very healthy dish that you will be happy to eat again and again.


For the gazpacho:

  •  2 medium, ripe tomatoes, cored and roughly chopped
  •  1 tablespoon olive oil
  •  1 tablespoon sherry vinegar
  •  1/4 cup green bell pepper, cut into 1/4-inch dice
  •  1/4 cup sweet onion, chopped
  •  1/2 cup cucumber, cut into 1/4-inch dice
  •  1 tablespoon tomato paste
  •  1 clove garlic, sliced
  •  1/2 teaspoon salt
  •  1/2 teaspoon ground cumin
  •  Freshly ground black pepper
  •  Dash of hot sauce (optional)
  •  1 to 1-1/2 cups bread cubes (1/2-inch)


  • Preheat a gas or charcoal grill to medium temperature.
  • If your chicken breasts have tenderloins attached, remove them and reserve for another use.
  • Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Brush the chicken with olive oil on both sides and season with salt and pepper. Set aside while you make the gazpacho.
  • Place the tomatoes, olive oil, sherry vinegar, bell pepper, onion, cucumber, tomato paste and garlic in a blender or food processor.
  • Blend until smooth and add 1 cup of bread cubes, salt, cumin, black pepper, and hot sauce and let stand for 5 minutes.
  • Blend the gazpacho again and if you think you’d like a thicker consistency, add the remaining bread cubes and blend again.
  • Taste and adjust the seasoning as needed, then divide it between 4 shallow serving bowls.
  • Oil the grill grates and add the chicken. Cover and grill for 3 minutes on the first side, then turn the breasts and grill until cooked through, 2 to 4 minutes longer.
  • Let the chicken rest for 5 minutes before adding to the bowls of gazpacho. Sprinkle with parsley and serve with slices of buttered, toasted baguette.
Grilled Chicken with Gazpacho Sauce

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