Chicken Gazpacho

This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.

1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper

In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.

Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).

Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.

Serves: 4