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It is generally accepted that gazpacho is a soup. This is true, however, not everyone will like it. Combine the classic ingredients of Spanish gazpacho: juicy poultry and crispy croutons, and you will get a light, but filling and healthy salad that will become an integral part of dinner on a warm evening.

Step 1

Cut the chicken fillet into small equal pieces. Pour water into a saucepan, put the meat in and place on medium heat. Cook the bird for 30-40 minutes.

Step 2

Clean the sweet peppers from seeds, remove the stalk. Cut the peppers into segments. Preheat the oven to 200˚C, put the peppers in a baking dish and cook in the oven for 3-5 minutes.

Step 3

In a large, deep bowl, combine sour cream, mayonnaise, pesto, vinegar, garlic, basil and green onions.

Step 4

Place cucumbers, peppers, cherry tomatoes, chicken fillet, olives and croutons in a salad bowl. Season with salt and pepper to taste. Pour the resulting sauce over and mix well.