Fifteen Minute Gazpacho

Quarter the tomatoes, core them and add into a blender. Coarsely chop the cucumber and bell pepper and add into a blender.

• 4 Tomatoes (~ 1.1 lbs)
• ¼ Cucumber (~ 3.9 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)

Add olive oil, vinegar, garlic and belnd until smooth. Season with salt and set aside.

• 1 ⁠½ Tbsp Olive oil
• 2 tsp White vinegar
• Salt

Dice the bread. Heat the olive oil in a non-stick frying pan on medium heat. Fry the garlic for approx. 30 seconds. Add the bread and fry until crispy. Remove from the pan.

• 2 tsp Olive oil
• 1 Garlic clove (~ 0.1 oz)
• 1 Dinner roll (~ 2.1 oz)

Cut the chicken breast into bite-size pieces. Heat the canola oil in a non-stick frying pan over high heat. Fry the chicken until golden brown. Turn the heat to medium and keep frying until cooked through.

• 2 tsp Canola oil
• 7.1 oz Chicken breast

Finely dice the bell pepper and onion. Serve the gazpacho in a bowl and top with chicken, croutons, diced onion and bell pepper.

• ½ Onion, yellow (~ 1.4 oz)
• ½ Bell pepper, green (~ 2.4 oz)

Enjoy your meal!