Chunky Gazpacho

I have to admit the thought of cold soup scares me like ketchup on ice cream. I’m a hot soup lover through and through, preferring it piping hot, in a deep bowl, and in front of a roaring fire. As you can imagine, Texas summers put a damper on my hot soup fantasies, which is why I am embracing some cold soups this time of year and am proud to share with you this tasty, chilled concoction. Today’s recipe is Chunky Gazpacho. Curl up, grab a deep bowl, and pair this refreshing Texas-Italian delicacy with some porch-sipping iced tea.



Chunky Gazpacho
Prep time
Cook time
Total time
Serves: 6-8
  • 1 bunch of long green onions
  • 6 large tomatoes
  • 2 cucumbers
  • 2 yellow bell peppers
  • 1 avocado
  • 1 bunch of cilantro
  • 6 limes
  • ½ cup of olive oil
  • truffle oil
  • 3-5 chicken breasts
  • 1 cup of croutons
  • lemon pepper
  • truffle salt
  • pepper
  1. Preheat stove or grill on high.
  2. Take chicken breasts, rinse thoroughly, and put them on a small platter or prep surface.
  3. Extract juice from 1 lime.
  4. In a small bowl, whisk together ¼ cup of olive oil and the extracted lime juice.
  5. Rub chicken breasts thoroughly with mixture.
  6. Then, lightly season chicken with lemon pepper, and cook or grill thoroughly (3-5 minutes per side).
  7. Allow cooked chicken breasts to cool.
  8. Wash onions, tomatoes, cucumbers, bell peppers, cilantro, and limes.
  9. Peel cucumbers.
  10. Dice onions, tomatoes, peeled cucumbers, and bell peppers.
  11. Roughly chop cilantro.
  12. Take 3 limes and cut into wedges.
  13. Then cut cooked or grilled chicken breasts into long, thin pieces.
  14. With a rolling pin, lightly crush ½ cup of croutons.
  15. In a small bowl, take the remaining ½ cup of croutons and add a small amount of water to soak thoroughly.
  16. Once croutons are soft, drain remaining water.
  17. Set up blender.
  18. Portion off ¾ of the total amount of onions, tomatoes, cucumbers, bell peppers, and cilantro, and toss into blender.
  19. Take the remaining ¼ amount of onions, tomatoes, cucumbers, bell peppers, and cilantro, and put aside for toppings.
  20. Take the last 2 limes and extract juice.

    Cooking Instructions
  21. With the specified ingredients in the blender, puree.
  22. Pause, and drizzle the remaining olive oil into mixture.
  23. Continue to puree.
  24. Pause, and drizzle the remaining lime juice into mixture.
  25. Continue to puree.
  26. Pause, and add truffle salt and pepper to taste.
  27. Continue to puree.
  28. Now, separate the pureed gazpacho mixture into separate bowls.
  29. Drizzle truffle oil on top.
  30. Add chunky toppings: chicken, onions, tomatoes, cucumbers, bell peppers, cilantro, and crushed croutons.
Before serving, peel avocado, remove seed, and slice or dice for an added topping.

Buon Appetito, Y’all!

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