Gazpacho soup with fried chicken in lime juice

soups 571 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0

1 large shallots, chopped Juice 2 limes + wedges to serve 1/3 tbsp. olive oil + extra to drizzle 0.6 kg. chicken fillet 0.5 tbsp. large croutons 3 large tomatoes, diced 1 small cucumber, peeled and seeded and diced 1 bell pepper (any color), seeded and diced 1/4 cup coarsely chopped cilantro

Preheat your grill to high heat. Soak chopped shallots in cold water for about 10 minutes. Meanwhile, in a shallow bowl, mix 1 tbsp. l. lime juice, 2 tbsp. l. olive oil, salt and black pepper to taste; add chicken and stir to coat with butter. Grill the chicken until golden brown and cooked through, about 3 minutes on each side. Cool, then slice.
Crush half of 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 shallot and add it to a blender along with half the diced tomatoes, cucumbers and bell peppers. Without stopping the blender, pour in the remaining 3 tbsp. l. + 1 tsp olive oil. Add 2 tbsp. ice and beat until smooth. Stir in half the cilantro and the remaining lime juice; salt and pepper.
Pour the soup into bowls. Spread the chicken, leftover tomatoes, cucumber, bell peppers, cilantro and chopped croutons evenly on top. Drizzle with olive oil and serve with lime wedges.

Gazpacho soup with fried chicken in lime juice

1 large shallots, chopped Juice 2 limes + wedges to serve 1/3 tbsp. olive oil + extra to drizzle 0.6 kg. chicken fillet 0.5 tbsp. large croutons 3 large tomatoes, diced 1 small cucumber, peeled and seeded and diced 1 bell pepper (any color), seeded and diced 1/4 cup coarsely chopped cilantro

Preheat your grill to high heat. Soak chopped shallots in cold water for about 10 minutes. Meanwhile, in a shallow bowl, mix 1 tbsp. l. lime juice, 2 tbsp. l. olive oil, salt and black pepper to taste; add chicken and stir to coat with butter. Grill the chicken until golden brown and cooked through, about 3 minutes on each side. Cool, then slice.
Crush half of 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 shallot and add it to a blender along with half the diced tomatoes, cucumbers and bell peppers. Without stopping the blender, pour in the remaining 3 tbsp. l. + 1 tsp olive oil. Add 2 tbsp. ice and beat until smooth. Stir in half the cilantro and the remaining lime juice; salt and pepper.
Pour the soup into bowls. Spread the chicken, leftover tomatoes, cucumber, bell peppers, cilantro and chopped croutons evenly on top. Drizzle with olive oil and serve with lime wedges.