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. 🙂