Gazpacho Panzanella Recipe

Name: Gazpacho Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 4 ounces French bread, cut into (1/2-inch) cubes; Cooking spray; 3 1/2 cups chopped seeded tomato (about 2 pounds); 2 cups chopped skinless, boneless rotisserie chicken breast meat; 1 3/4 cups chopped seeded cucumber (about 1 pound); 1 cup chopped green bell pepper; 1/2 cup vertically sliced red onion; 1/4 cup chopped fresh flat-leaf parsley; Dressing:; 1/2 cup low-sodium vegetable juice; 1/4 cup red wine vinegar; 1 tablespoon extravirgin olive oil; 1 tablespoon water; 2 garlic cloves, minced; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper

Servings: persons

Salad:
4 ounces French bread, cut into (1/2-inch) cubes
Cooking spray
3 1/2 cups chopped seeded tomato (about 2 pounds)
2 cups chopped skinless, boneless rotisserie chicken breast meat
1 3/4 cups chopped seeded cucumber (about 1 pound)
1 cup chopped green bell pepper
1/2 cup vertically sliced red onion
1/4 cup chopped fresh flat-leaf parsley
Dressing:
1/2 cup low-sodium vegetable juice
1/4 cup red wine vinegar
1 tablespoon extravirgin olive oil
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

1
Preheat oven to 350u00b0.
2
To prepare salad, arrange bread cubes in a single layer on a baking sheet. Lightly coat bread cubes with cooking spray. Bake at 350u00b0 for 15 minutes or until golden brown, stirring once. Set aside.
3
Place tomato, chicken, cucumber, bell pepper, onion, and parsley in a large bowl; toss gently to combine.
4
To prepare dressing, combine the juice and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat. Stir in bread cubes; let stand for 5 minutes. Serve immediately.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad:, 4 ounces French bread, cut into (1/2-inch) cubes, Cooking spray, 3 1/2 cups chopped seeded tomato (about 2 pounds), and more.

Yes, Gazpacho Panzanella falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho Panzanella

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