Spicy Chicken Gazpacho – CE
Green salad and avocado
  • Clean Eating
  • no cook, one pan, poultry, skinny
Spicy Chicken Gazpacho – CE
Green salad and avocado
  • Clean Eating
  • no cook, one pan, poultry, skinny
Servings:

Ingredients

Prep
  • 48 oz spicy V8 juice
  • 10 tomatoes
  • 3 slice white bread
  • 2 T minced garlic
  • 1 red onion
  • 2 T lime juice
  • 2 bell peppers any color
  • 2 T balsamic vinegar
  • salt and pepper to taste
On Cooking Day
  • 4 C deli rotisserie chicken cubed
  • 8 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Add half the V8 juice with half the tomatoes and blend well pour into large container with lid.
  2. Add remaining V8, tomatoes and next 8 ingredients and blend well. Pour into bowl with first batch and mix well. Cover.
  3. Chill for at least 24 hours.
To Cook
  1. Top with cubed chicken. Gazpacho is served cold – think of it as homemade Chicken Salsa Soup.
  2. May also be warmed in microwave and served warm.
  3. Serve with green salad and sliced avocado.

Ingredients

Prep
  • 48 oz spicy V8 juice
  • 10 tomatoes
  • 3 slice white bread
  • 2 T minced garlic
  • 1 red onion
  • 2 T lime juice
  • 2 bell peppers any color
  • 2 T balsamic vinegar
  • salt and pepper to taste
On Cooking Day
  • 4 C deli rotisserie chicken cubed
  • 8 C salad greens
  • 2 avocados

Instructions

To Assemble
  1. Add half the V8 juice with half the tomatoes and blend well pour into large container with lid.
  2. Add remaining V8, tomatoes and next 8 ingredients and blend well. Pour into bowl with first batch and mix well. Cover.
  3. Chill for at least 24 hours.
To Cook
  1. Top with cubed chicken. Gazpacho is served cold – think of it as homemade Chicken Salsa Soup.
  2. May also be warmed in microwave and served warm.
  3. Serve with green salad and sliced avocado.

*eat on day 2 or 3 – serve chilled
©5dinners1hour llc 2026