Hot Gazpacho Soup with Cucumbers and Chicken
A variation of the traditional cold, Spanish vegetable soup.
Well, I did it again. I forgot my camera when doing this dish. I only managed to capture the end result. Forgive me. I did not start out with this dish in my head. Instead, I wanted to make a pasta dish. But I also needed meat. I haven’t eaten meat in a while. I made a few, last-minute changes and voila….completely opposite of what I originally thought I wanted.
Gazpacho is an original no-cook recipe. Chop up a variety of vegetables, add some vinegar and salt and pepper, and chill for a few hours in the refrigerator. It is great on a hot summer day. For me, I started off with a basic tomato sauce and then added a few ingredients: peppers, onions, and then when it all came together, cold cucumbers. I like dishes that surprise me. And a cold garnishing on top of a hot dish is least expected. But it is so good and refreshing. This dish really packs a good amount of Vitamin C.
I made the chicken like I did in a previous post. Paprika, garlic powder, salt, and pepper. Brown on all sides in a pan before adding to the thickened sauce. Quite simple.
What I wish I had was toasted bread or croutons. But I didn’t, so I made rice instead. Served the same purpose and satisfied me, too. Feel free to prepare ahead, unlike me, and grab yourself a crunchy loaf of bread beforehand.
HOT CHICKEN GAZPACHO SOUP
For chicken:
4 chicken thighs
1 tbsp of paprika
1 tbsp of garlic powder
salt to taste
2 tbsp oik
For soup:
2 tbsp of oil
1 can of plum tomatoes and their juice
1/2 onion, thinly sliced
1 red pepper, thinly sliced
1 tbsp of crushed red pepper
Salt and Pepper – to taste
1/2 cucumber, diced
1. Heat oil for the soup in a deep pot. Once hot, add the onions, peppers, and crushed red peppers.
2. Once the vegetables are all covered with the oil and sauteed for 2 – 3 minutes, add the tomatoes. Crush the plum tomatoes with your spatula to create tiny pieces. Add a bit of water if you like. Once boiling, lower to medium-high heat.
3. While the soup is simmering, wash and dry the chicken.
4. Rub the paprika, garlic powder, and salt on all sides of the chicken.
5. Heat oil for chicken in a separate pan and brown chicken on all sides. Remove from heat when done.
6. When the tomato and vegetable sauce is thickened (about 20 minutes), add the chicken with any oil from the pan. Let simmer for another 20 minutes.
7. To serve, pour tomato soup in a bowl with chicken on top. Sprinkle with diced cucumbers.
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