Chicken skewers with gazpacho

Name: chicken skewers with gazpacho
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 Red pepper; 4 el fresh basil; 500 g vine tomato; 4 el olive oil garlic / chili pepper; 1 el white balsamic vinegar; 4 el Greek yoghurt; 4 chicken fillet à la minute

Chicken skewers with colorful gazpacho.

Ingredients

Kitchen Stuff

1 blender
12 skewer

Directions

Cut the peppers into pieces and cut the basil coarsely. Puree the tomatoes and peppers with the hand blender into a smooth soup.
Add the oil, vinegar, salt and pepper. Let the soup, covered, cool well in the refrigerator.
Puree the basil and yogurt with the hand blender. Let the yogurt also get well cold.
Heat the grill pan over high heat well. Cut each chicken fillet into 3 strips and baste the strips of fillet on soaked skewers.
Brush them with oil and sprinkle with salt and pepper. Grill the skewers golden brown in approx. 6 min. In the grill pan.
Pour the gazpacho into the glasses and spoon the basil yogurt on it. Place 1 chicken skewer on each glass and serve the remaining skewers.