Chill Factor: El Pollo Rojo
Shredded Chicken and Roasted Pepper Gazpacho, Spanish-Style
55 minutes
Serves 4
DinnerSpanish
Herb's take
Traditional gazpacho goes on a little adventure here, blending classic Spanish flavors with silky roasted peppers, sweet onion, and juicy shreds of chicken. We’ll coax out smoky depth with paprika and olive oil, then chill it all down for a refreshing, savory dinner worthy of a summer night (or, frankly, any night you’re craving a taste of Andalusia).
Equipment needed
- blender
Ingredients
Yield
4
Instructions
- 01Preheat the oven to 425°F. Arrange the chicken breast, onion, and bell peppers on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon smoked paprika over everything.
- 02Roast for 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through and the peppers and onion are soft with charred edges.
- 03Transfer the chicken to a plate to cool. Let the peppers and onion cool for 10 minutes.
- 04In a blender, combine the roasted peppers, onion, tomatoes, garlic, cucumber, bread, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Tear the bread into pieces as you drop it in.
- 05Add chicken stock, remaining 2 tablespoons olive oil, 2 tablespoons sherry vinegar, and 1/2 teaspoon smoked paprika to the blender. Blend until very smooth.
- 06Taste and adjust seasoning if needed, then refrigerate the soup for at least 2 hours or until thoroughly chilled.
- 07When the chicken is cool, shred it into bite-sized strips with your fingers or two forks.
- 08To serve, ladle chilled gazpacho into bowls and top each with a generous mound of shredded chicken. Drizzle with a bit of olive oil and a sprinkle of smoked paprika.
- 09Serve immediately, preferably outdoors with a glass of dry Spanish white.
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