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Cook'n with Betty Crocker 
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Summertime Chicken Gazpacho |
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Serves: 8 Print this Recipeprep: 30 min chill: 1 hr 3 slices white bread, crusts removed 3 cloves garlic 2 tablespoons lemon juice 10 medium unpeeled tomatoes, diced (7 1/2 cups) 6 medium green onions, finely chopped (6 tablespoons) 2 medium cucumbers, peeled and diced (2 cups) 2 medium red bell peppers, diced (2 cups) 1 can (46 ounces) spicy eight vegetable juice 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1 cup cubed cooked chicken Croutons, if desired 1. Place bread, garlic and lemon juice in a food processor or blender. Cover and process until bread forms fine crumbs. 2. Place bread crumb mixture in large bowl. Stir in remaining ingredients except chicken and croutons. Place half of the bread crumbs and vegetable mixture (about 7 cups) in food processor or blender. Cover and process until smooth. Repeat in small batches if necessary. 3. Stir smooth vegetable mixture into vegetable mixture remaining in bow. Stir in chicken. Cover and refrigerate at least 1 hour until chilled. Serve with croutons. wing it! Traditionally, gazpacho uses fresh bread crumbs to add body to the soup. This version does, too. Plus the spicy eight-vegetable juice adds both flavor and convenience. How much better could it get? 1 SERVING: Calories 145 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 15mg; Sodium 660mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 9g * % DAILY VALUE: Vitamin A 54%; Vitamin C 100%; Calcium 6%; Iron 12% * DIET EXCHANGES: 5 Vegetable * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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