This recipe uses the bright, fresh flavors of Gazpacho Soup as a sauce for boneless grilled chicken breasts. Served with buttery slices of toasted baguette for soaking up every tasty drop of sauce, it’s a delicious, light summer meal that comes together easily and doesn’t heat up the kitchen.Print
Grilled Chicken with Gazpacho Sauce
Tender grilled chicken breasts team up with a modified version of our classic gazpacho soup to make a delicious, light summer dinner that's easy to make and packed with flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- 4 boneless, skinless chicken breast halves (see notes)
- Olive oil
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
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.
About the grilled chicken:
A quick brine in a simple salt and sugar solution guarantees tender, juicy grilled chicken breasts every time. It’s a little bit of extra work, but we think the results are worth the effort.
Get the instructions in our recipe for Perfect Grilled Chicken Breasts