Low Carb Gazpacho With Lime Chicken

a refreshing, zingy chilled summer soup
A refreshing, zingy chilled summer soup
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Ingredients

1 large Shallots minced
2 Lime juiced
⅓ cup Olive oil extra-virgin
Kosher Salt to taste
Black pepper freshly ground, to taste
1 ¼ pounds Chicken Breast cutlets
½ cup Croutons large-cut
3 large Tomatoes
1 English cucumber peeled, seeded and diced
1 Bell pepper (any color), stemmed, seeded and diced
2 cups Ice
¼ cup Cilantro fresh, roughly chopped
1 Lime cut into wedges for serving

Nutritional information

383
calories
23g
fat
14g
carbohydrates
31g
protein
78mg
cholesterol
105mg
sodium
  • Gluten Free Recipes
  • Low Carb Recipes
Ingredients

Low Carb Gazpacho With Lime Chicken

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This Low Carb Gazpacho With Lime Chicken is one of my favorite summer recipes. Gazpacho is a classic Spanish recipe – a chilled tomato soup made with raw, blended vegetables. It is eaten during the long hot Spanish summers, as it is cool and refreshing. In this recipe I combine gazpacho with lime marinated chicken to make a tasty and satisfying summer meal.

To make this dish, I first marinate the chicken and grill it. To make the soup, I blend a mix of some (but not all) of the cucumber, bell pepper and tomatoes with olive oil and ice cubes to chill it. Then I divide the soup into bowls and top with the chicken and remaining tomatoes, bell pepper, cucumber and cilantro.

To make my version of Gazpacho With Lime Chicken, you will need the following ingredients:

Ingridiens for Low Carb Gazpacho With Lime Chicken

So, how do you make Gazpacho With Lime Chicken?

Steps to make Low Carb Gazpacho With Lime Chicken

1

Heat the grill

2

Preheat the grill to a high heat.

2

Make marinade

3

Combine the lime juice, 2 tablespoons of the olive oil in a shallow bowl. Season to taste with salt and pepper. Place the chicken in the marinade and turn to coat fully.

3

Grill chicken

5

Grill the chicken for about 3 minutes on each side until lightly golden and cooked through. Once cooked, set to one side and slice when it has cooled down.

4

Soak the shallot

10

Soak the minced shallot in a small bowl of cold water for about 10 minutes.

5

Prepare the croutons

5

Crush half the croutons with a mortar and pestle. Place the remaining croutons in a bowl with ¼ cup of water and soak. After about 5 minutes, squeeze out the excess water and place them in a food processor or blender.

6

Make the soup

3

Add half each of the diced tomatoes, cucumber and bell pepper to the food processor. Drain the shallot and add that too. Start the motor and drizzle in the remaining olive oil.

7

Add ice

2

Add the ice and blend until the soup is smooth.

8

Add cilantro and lime juice

2

Add half the cilantro and the rest of the lime juice and stir well. Season to taste with salt and pepper.

9

Serve

3

Place the gazpacho in medium sized soup bowls. Top with the grilled chicken and the remaining veggies, cilantro and crushed croutons. Place some lime wedges on the side.

This Gazpacho With Lime Chicken recipe makes a really refreshing summer meal. Try it out and come back soon to tell me what you love about it!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So delicious! Thanks!

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