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Tender grilled chicken breasts team up with a modified version of gazpacho soup to make a vibrant, flavorful dinner.

A small white plate spread with gazpacho sauce and topped with a grilled chicken breast garnished with chopped cilantro beside a plate of garlic bread, and a napkin with a fork and knife on it.

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.

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.

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A small white plate spread with gazpacho sauce and topped with a grilled chicken breast garnished with chopped cilantro beside a plate of garlic bread, and a napkin with a fork and knife on it.
4 from 1 vote

Grilled Chicken with Gazpacho Sauce

Tender grilled chicken breasts team up with a modified version of gazpacho soup to make a vibrant, flavorful dinner.
Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes
Servings: 4 servings

Ingredients

  • 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
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Instructions 

  • 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.

Nutrition

Calories: 338, Total Fat: 12g, Cholesterol: 102mg, Sodium: 538mg, Carbohydrates: 16g, Fiber: 2g, Sugar: 4g, Protein: 40g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

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