Gazpacho with Chicken and Avocado Recipe
1 Large Can of Tomatoes with Juice (35oz)
1 English Cucumber
1 Bell Pepper color of your choice
2 Stalks Celery
1-2 Tbsp. Chopped Fresh Parsley
1 Clove Garlic Chopped
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
4 Tbsp. fresh Lemon Juice
1 tsp. Truvia (sweetener)
Salt and Fresh Ground Pepper to taste
6 or more drops of Tabasco to taste
4 Cups V8 Juice
4 Large Avocadoes
2 Lb. Grilled Boneless Chicken Breast
Recipe serves eight
Halve onion, cucumber, bell pepper, and celery. Place half of these vegetables in food processor and pulse until desired consistency. Add tomatoes and juice and pulse briefly. Dice the other half of the vegetables and place in large bowl. Add vegetables from food processor to large bowl. Chop fresh parsley and garlic and add to bowl. Add vinegar, olive oil, lemon juice Truvia, salt, pepper, Tabasco sauce and V8 to large bowl and stir. Taste and adjust seasoning. Use additional lemon juice to brighten flavors to taste.
Cover tightly and refrigerate at least 6 hours.
Spoon into shallow bowls and top each with a quarter pound of grilled cubed chicken and half of a diced avocado. Garnish with freshly chopped cilantro.
We love the layers of flavors and textures.