|4||PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breast, All Natural (1.5 lbs.)|
|1||cucumber, peeled, seeded and cut into chunks|
|3||large tomatoes, cut into chunks|
|1||red bell pepper, cut into chunks|
|1/2||red onion, cut into chunks|
|1/2||cup cilantro leaves|
|5||tbsp olive oil|
|2||tbsp red wine vinegar|
|1/4||tsp black pepper|
|diced cucumbers, for garnish|
|diced onion, for garnish|
|quartered cherry tomatoes, for garnish|
|extra virgin olive oil, for garnish|
|sour cream, for garnish|
In a blender or food processor, combine the cucumber, tomatoes, red bell pepper, onion, cilantro, 3 tablespoons of olive oil, red wine vinegar, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend or pulse until coarsely pureed, about 10 to 15 seconds. Chill until ready to serve.
Heat the grill or grill pan to medium-high heat. Grill the chicken breasts for 3 to 4 minutes per side. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill, let rest for 2 to 3 minutes and then cube into bite-sized pieces.
Season the chicken breasts with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Pour gazpacho into wide-mouth bowls and top with chopped grilled chicken. Garnish with desired garnishes and finish with a drizzle of extra virgin olive oil and a dollop of sour cream.