Chicken gazpacho

Total Time
15 min
15 min
0 min
If you can’t stand the heat, get into the kitchen and whip up this classic chilled soup, full of crunchy, nourishing vegetables and spicy flavors. We add chicken and a few croutons and it becomes a meal in itself. For a touch of richness, serve with a tablespoon of reduced-fat sour cream. You can make this soup, without the chicken, up to two days ahead of time and store it, covered, in the refrigerator. Stir in the chicken just before serving. Because leftovers don’t need to be reheated, they’ll make a great portable lunch during the warmer months of summer.



1 medium, beefsteak variety, chopped

Yellow bell pepper

1 medium, seeded and diced

Uncooked zucchini

1 small, diced

English cucumber

½ medium, diced

Red onion

1 small, finely chopped


1 clove(s), minced

Canned tomato juice

3 cup(s)

Reduced sodium chicken broth

2 cup(s)

Balsamic vinegar

3 Tbsp, or less, white variety

Fresh parsley

2 Tbsp, fresh, chopped

Table salt

¼ tsp

Hot pepper sauce


Cooked boneless skinless chicken breast

2 cup(s), chopped, diced

Fat-free packaged croutons

1 cup(s)


  1. Combine the tomato, bell pepper, zucchini, cucumber, red onion, and garlic in a large bowl.
  2. Combine the tomato juice, broth, vinegar, parsley, salt, and hot pepper sauce in another large bowl; pour over the vegetables. Cover and refrigerate until well chilled, at least 3 hours or up to 2 days.
  3. Just before serving, stir in the chicken. Serve with the croutons. Yields 1 2⁄3 cups soup and scant 1⁄4 cup croutons per serving.