Gazpacho-style Chicken

Gazpacho is a soup that is served cold.  It typically consists of onion, cucumber, tomato, and Italian spices.  In this recipe, I experimented with using this as a hot topping or sauce-like addition to baked chicken.



  • 2 garlic cloves, chopped
  • 1/2 onion, chopped
  • 1/2 cucumber, cut into quarter-inch thick sliced, then quartered
  • 2 1/2 plum tomatoes (or equivalent), cut the same as the cucumber
  • 1 1/2 T. olive oil
  • 1 T basil
  • 1 tsp oregano
  • kosher salt and pepper to taste
  • 1 lb chicken breast, halved

For the gazpacho:

  • I recommend making it in the morning and refrigerating during the day to mix all of the flavors.
  • Combine garlic, onion, cucumber, tomatoes, olive oil, and spices.  Let sit for 4- 8 hours

For the chicken:

  • Pre-heat oven to 375 degrees.
  • Saute about half of the gazpacho over medium heat until onions just start to soften.
  • Meanwhile, place chicken in baking dish and season with salt and pepper.  Cover the chicken with the gazpacho mixture and place in the oven for 20-30 minutes, or until chicken is cooked all the way through.

As for the rest of the gazpacho mixture, save it to eat cold later – like it truly was meant to be served. 🙂








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