Spanish Chicken Gazpacho Consommé with Chorizo Croutons

Name: Spanish Chicken Gazpacho Consommé with Chorizo Croutons
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1½ lbs (680 g) Boneless, skinless chicken breasts, cut into 2-inch (5 cm) pieces; 6 cups (1440 ml) Low-sodium chicken stock; 1 large (200 g) Yellow onion, quartered; 4 cloves (20 g) Garlic cloves, smashed; 2 leaves Fresh bay leaves; 3 sprigs Fresh thyme sprigs; 1½ lbs (680 g) Ripe plum tomatoes, halved lengthwise; 2 large (400 g) Red bell peppers, halved and seeded; 1 large (200 g) Yellow bell pepper, halved and seeded; 3 tbsp (45 ml) Extra virgin olive oil; 1 tsp (5 g) Sea salt; ½ tsp (2½ ml) Freshly ground black pepper; 4 oz (115 g) Spanish chorizo sausage (firm, cured), cut into ¼-inch (6 mm) cubes; 1 cup (80 g) Spanish crusty bread (day-old), cut into ¼-inch (6 mm) cubes; 1 tbsp (15 ml) Extra virgin olive oil; ¼ cup (10 g) Fresh basil leaves, roughly torn; 1½ tbsp (22 ml) Sherry vinegar; to taste Sea salt; to taste Freshly ground black pepper

From the MyKitchenBank Kitchen

A refined Spanish-inspired soup combining the clarity of a light chicken consommé with the bright flavors of gazpacho. Roasted tomatoes and peppers create a silky broth, finished with crispy chorizo croutons and fresh basil. Served chilled or at room temperature, it's elegant enough for entertaining yet simple enough for weeknight dinners.

Prep: 25 min
Cook: 55 min
Wait: 3 hr
Total: 4 hr 20 min
Makes: 4 servings (about 8 cups)

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Ingredients

4 servings

For the consommé base
1½ lbs (680 g) Boneless, skinless chicken breasts, cut into 2-inch (5 cm) pieces
6 cups (1440 ml) Low-sodium chicken stock
1 large (200 g) Yellow onion, quartered
4 cloves (20 g) Garlic cloves, smashed
2 leaves Fresh bay leaves
3 sprigs Fresh thyme sprigs
For the tomato-pepper base
1½ lbs (680 g) Ripe plum tomatoes, halved lengthwise
2 large (400 g) Red bell peppers, halved and seeded
1 large (200 g) Yellow bell pepper, halved and seeded
3 tbsp (45 ml) Extra virgin olive oil
1 tsp (5 g) Sea salt
½ tsp (2.5 ml) Freshly ground black pepper
For the chorizo croutons
4 oz (115 g) Spanish chorizo sausage (firm, cured), cut into ¼-inch (6 mm) cubes
1 cup (80 g) Spanish crusty bread (day-old), cut into ¼-inch (6 mm) cubes
1 tbsp (15 ml) Extra virgin olive oil
For finishing
¼ cup (10 g) Fresh basil leaves, roughly torn
1½ tbsp (22 ml) Sherry vinegar
to taste Sea salt
to taste Freshly ground black pepper

Equipment (6)

Large heavy-bottomed pot (5–6 quart)
Sheet pan (18×13 inches / 45×33 cm)
Fine-mesh strainer or colander lined with cheesecloth
Small skillet
Immersion blender or food processor
Shallow bowls for serving

Steps

Before you start

Read through the entire recipe—the consommé needs 3 hours to chill before serving
Have a fine-mesh strainer or cheesecloth ready for straining
Roast the tomatoes and peppers while you prepare the chicken base to save time

1
Roast tomatoes and peppersOven 425°F / 220°C
- Preheat oven to 425°F (220°C).
- Place tomato halves and pepper halves on a sheet pan, drizzle with 3 tbsp (45 ml) olive oil, season with 1 tsp (5 g) sea salt and ½ tsp freshly ground black pepper.
- Arrange cut-side up.
- Roast for 35–40 minutes until the tomato skins blister and char slightly, and peppers are very soft.
- Remove from oven and let cool slightly, about 5 minutes.
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Ready when: Tomato skins blister and char slightly; peppers are very soft and beginning to collapse
Tip: Don't skip the roasting—it caramelizes the vegetables and deepens the flavor dramatically compared to using raw ones.
2
Build the chicken consommé
- In a large heavy-bottomed pot (5–6 quart), combine 6 cups (1440 ml) chicken stock, 1.5 lbs (680 g) chicken breast pieces, 1 large quartered onion, 4 smashed garlic cloves, 2 bay leaves, and 3 thyme sprigs.
- Bring to a boil over medium-high heat, then immediately reduce to a gentle simmer.
- Skim any foam that rises to the surface during the first 2 minutes.
- Simmer gently for 20 minutes until the chicken is cooked through and the broth is clear.
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Ready when: Chicken is white throughout with no pink; broth is clear with minimal foam
Tip: Keep the simmer gentle—aggressive boiling will cloud the broth and make it harder to strain cleanly.
3
Strain and clarify the consommé
- Set a fine-mesh strainer lined with cheesecloth over a large bowl.
- Carefully pour the pot contents through, allowing all liquid to drain.
- Do not press on the solids.
- Discard the solids (onion, garlic, herbs, chicken pieces).
- You should have approximately 5–5.5 cups (1200–1320 ml) of clear golden broth.
- Set aside.
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Ready when: All liquid has drained; cheesecloth holds back all solids
Tip: Don't squeeze the cheesecloth—let gravity do the work so the final broth stays crystal clear.
4
Purée roasted vegetables
- Scoop the roasted tomatoes and peppers (skin and all) into a food processor or use an immersion blender in a bowl.
- Add about ½ cup (120 ml) of the strained consommé.
- Blend until completely smooth, about 1 minute.
- Strain this purée through a fine-mesh strainer, pressing gently with the back of a spoon to extract all the silky liquid and pulp, leaving behind the tough skins.
- Discard skins.
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Ready when: Purée is completely smooth with no visible vegetable chunks
Tip: Straining the vegetable purée removes any remaining skin and creates a silky, refined texture that defines a true consommé.
5
Combine bases and adjust seasoning
- In a large bowl, whisk together the strained consommé and the vegetable purée until fully blended.
- Stir in 1.5 tbsp (22 ml) sherry vinegar.
- Taste and season with sea salt and freshly ground black pepper to taste.
- The flavor should be balanced between the light, savory broth and the bright, slightly tangy tomato-pepper foundation.
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Ready when: Consommé is well mixed and evenly colored; taste is balanced and bright
Tip: Add the vinegar a tablespoon at a time and taste—it's easy to add more but you can't take it out.
6
Chill the consommé
- Cover the bowl and refrigerate for at least 3 hours, or up to 24 hours.
- The soup tastes better when fully chilled and the flavors have melded.
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Ready when: Soup is cold and flavors have mellowed slightly
7
Make chorizo croutons
- About 20 minutes before serving, heat a small skillet over medium heat.
- Add 4 oz (115 g) chorizo cubes and 1 tbsp (15 ml) olive oil.
- Cook for 5–7 minutes, stirring occasionally, until the chorizo is lightly browned and crispy at the edges and the fat has rendered into the pan.
- The chorizo should reach an internal temperature of 160°F (71°C).
- Remove the chorizo with a slotted spoon and drain on paper towels.
- Add the bread cubes to the same skillet (there should be enough chorizo fat) and toss over medium heat for 3–4 minutes until the croutons are golden and crispy.
- Season lightly with sea salt.
- Set aside.
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Ready when: Chorizo is lightly browned with crispy edges and reaches 160°F (71°C) internally; croutons are golden and crunchy
Tip: Don't make the croutons too far ahead—they soften as they sit. Prepare them 20 minutes before serving for maximum crunch.
8
Serve and garnish
- Ladle the chilled consommé into shallow bowls, about 2 cups (480 ml) per bowl.
- Top each serving with a handful of the warm chorizo croutons, a small pinch of fresh torn basil, and a light drizzle of extra virgin olive oil.
- Serve immediately while the croutons are still warm against the cold soup.
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Ready when: Soup is in bowls, garnished, and ready to eat
Tip: The contrast between the cold, silky consommé and warm, crispy toppings is what makes this dish special—don't let the croutons sit in the bowl for more than a minute before serving.

Good to know

Tips

This recipe combines two Spanish traditions: the chilled clarity of a refined consommé and the vegetable-forward freshness of gazpacho. The result is more elegant than gazpacho but easier than a classical French consommé.
The three-hour chill time is essential—it allows the flavors to meld and the consommé to develop its silky mouthfeel. Don't skip this step.
For a vegetarian version, omit the chicken and use vegetable stock instead, and skip the chorizo croutons in favor of herb-infused croutons made with garlic and olive oil.
This soup is equally delicious served warm on a cool evening or chilled on a hot summer day. If serving warm, reheat gently without boiling to preserve the delicate flavors.

Make ahead

The consommé can be made up to 24 hours ahead and stored covered in the refrigerator. Make the croutons no more than 20 minutes before serving to preserve their crispness. The soup is best assembled and served immediately after preparing the toppings.

Storage & reheating

Refrigerator: Store the consommé (without croutons) in an airtight container for up to 3 days. Reheat gently in a pot over low heat or serve chilled. Freezer: The consommé (without croutons) can be frozen for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently. The croutons do not freeze well; make fresh for serving. Croutons should be eaten immediately after preparation.

Substitutions

Spanish crusty bread (day-old) → Crusty Italian bread or French baguette. Any day-old crusty white bread works equally well; the goal is bread that crisps up rather than absorbing oil.
Spanish chorizo sausage (firm, cured) → Crispy pancetta or guanciale. For a different flavor profile, use cured pork products that will render fat and crisp up nicely. Omit the olive oil in the skillet if using fatty pancetta.
Sherry vinegar → Red wine vinegar or aged balsamic vinegar. Use 1 tbsp (15 ml) of either; adjust to taste. Red wine vinegar is brighter; balsamic is richer.
Fresh basil leaves → Fresh mint or parsley. Mint adds a cool freshness; parsley is more subtle. Either works well with the gazpacho-inspired flavor.