Gazpacho with Lime Chicken

By khojnicki

Ingredients

• 1 large shallot, minced
• Juice of 2 limes, plus wedges for serving
• 1/3 c extra virgin olive oil, plus more for drizzling
• Kosher salt and freshly ground pepper
• 1 1/4 lb chicken cutlets
• 1/2 c large cut croutons
• 3 large tomatoes diced
• 1 small cucumber, peeled, seeded and diced
• 1 bell pepper, stemmed, seeded and diced
• 1/4 c roughly chopped fresh cilantro

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Preheat a grill to high. Soak the minced shallot in cold water, about 10 minutes. Meanwhile, mix 1 tbsp lime juice, 2 tbsp olive oil, and salt and pepper to taste in a shallow dish; add the chicken and turn to coat. Grill the chicken until golden and cooked through, about 3 minutes per side. Let cool, then slice.

Crush half of the croutons, set aside. Soak the remaining croutons in 1/4 c water for 5 minutes, then squeeze out the water and put in a blender. Drain the shallot and add to the blender along with half each of the diced tomatoes, cucumber and bell pepper. With the motor running, drizzle in the remaining 3 tbsp plus 1 tsp olive oil. add 2 cups ice and blend until smooth. Stir in half of the cilantro and the remaining lime juice. Season with salt and pepper.

Divide the soup among bowls. Top with the chicken, the remaining tomatoes, cucumber, bell pepper and cilantro and the crushed croutons. Drizzle with olive oil and serve with lime wedges.