Gazpacho soup with fried chicken in lime juice

Ingredients:

• 1 large shallot, chopped
• Juice of 2 limes + wedges for serving
• 1/3 cup olive oil + extra for drizzling
• 0.6 kg chicken fillet
• 0.5 cups large croutons
• 3 large tomatoes, diced
• 1 small cucumber, peeled, seeded and diced
• 1 bell pepper (any color), seeded and diced
• 1/4 cup coarsely chopped cilantro

Preparation:

1. Preheat the grill to high heat. Soak the chopped shallots in cold water for about 10 minutes. Meanwhile, in a shallow dish, combine 1 tablespoon lime juice, 2 tablespoons olive oil, and salt and black pepper to taste. Add the chicken and toss to coat. Grill the chicken until golden brown and cooked through, about 3 minutes per side. Let cool, then slice.
2. Crush half the croutons. Soak the remaining croutons in 1/4 cup water for 5 minutes, then squeeze out the water and place the bread in a blender. Drain the shallots and add them to the blender along with half of the diced tomatoes, cucumbers, and bell pepper. With the blender running, pour in the remaining 3 tablespoons + 1 teaspoon of olive oil. Add 2 cups of ice and blend until smooth. Stir in half the cilantro and the remaining lime juice; season with salt and pepper.
3. Ladle the soup into bowls. Evenly top with the chicken, remaining tomatoes, cucumber, bell pepper, cilantro, and croutons. Drizzle with olive oil and serve with lime wedges.