Cold refreshing spanish gazpacho soup is what you need need to try on a sultry summer day. This dish is not only nice cools from the inside, it is quite nutritious and rich in vitamins, which are not lost anywhere, because the soup is not cooked, but whipped in blender of fresh vegetables: tomatoes, cucumbers and sweet peppers. Add a little crouton as a thickener. And so that the soup does not looked really quite simple and became more satisfying, decorate each Serving slices of grilled chicken. She pre rubbed with lime juice and as a result acquires an interesting sourness, harmoniously complementing the taste of summer soup. one serving: (4 total) Calories 383, total 23 g fat, saturated fats, proteins 31 g, carbohydrates 14 g, fiber, mg cholesterol., натрий мг., сахар г. 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large shallots, minced
- 2 lime juice + serving wedges
- 1/3 Art. olive oil + extra to drizzle
- 0.6 kg chicken fillet
- 0.5 tbsp. large croutons
- 3 large diced tomatoes
- 1 small cucumber, peeled and sliced and chopped cubes
- 1 bell pepper (any color), peeled and chopped cubes
- 1/4 Art. coarsely chopped cilantro
Recipes with similar ingredients: shallots, lime, chicken breasts, croutons, tomatoes, cucumbers, sweet pepper, cilantro
Recipe preparation:
- Preheat the grill to high heat. Soak chopped shallots in cold water for about 10 minutes. Meanwhile in Shallow dishes mix 1 tbsp. l lime juice, 2 tbsp. l olive oils, salt and black pepper to taste; add chicken and mix, to cover with oil. Grill the chicken until golden brown and full fry, about 3 minutes on each side. Cool then chop.
- Crush half the toast. Soak the remaining croutons in 1/4 tbsp. water for 5 minutes, then squeeze the water and put the bread in a blender. Drain the shallots and add them to the blender with half diced tomatoes, cucumbers and sweet peppers. Not stopping the blender, pour in the remaining 3 tbsp. l + 1 tsp olive oil. Add 2 tbsp. ice and beat until smooth consistency. Stir in half the cilantro and the remaining lime juice; salt and pepper.
- Pour the soup into plates. Spread the chicken evenly on top, leftover tomatoes, cucumber, bell peppers, cilantro and chopped toast. Drizzle with olive oil and serve with slices lime.
