Cucumber Gazpacho With Toasted Rye Croutons Recipe

Name: Cucumber Gazpacho With Toasted Rye Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, divided; 3 cups chopped peeled Kirby cucumber (about 1 pound); 2 cups chopped green tomato (about 1 large); 1 1/2 cups chopped honeydew melon; 1/2 cup finely chopped sweet onion; 1/3 cup finely chopped celery; 2 1/2 tablespoons red wine vinegar; 2 tablespoons chopped fresh mint; 4 teaspoons olive oil, divided; 1 teaspoon chopped fresh tarragon; 1/2 teaspoon salt; 2 seedless rye bread slices, cubed (about 2 ounces); 1 teaspoon finely minced serrano chile; 1/2 cup water (optional)

Servings: persons

2 garlic cloves, divided
3 cups chopped peeled Kirby cucumber (about 1 pound)
2 cups chopped green tomato (about 1 large)
1 1/2 cups chopped honeydew melon
1/2 cup finely chopped sweet onion
1/3 cup finely chopped celery
2 1/2 tablespoons red wine vinegar
2 tablespoons chopped fresh mint
4 teaspoons olive oil, divided
1 teaspoon chopped fresh tarragon
1/2 teaspoon salt
2 seedless rye bread slices, cubed (about 2 ounces)
1 teaspoon finely minced serrano chile
1/2 cup water (optional)

1
Finely chop 1 garlic clove; place in an 11-cup food processor. Add cucumber and next 6 ingredients (through mint). Add 1 tablespoon oil, tarragon, and salt; process 1 minute or until almost smooth. (For smaller food processor bowls, work in 2 batches.) Cover and chill up to 8 hours.
2
Preheat oven to 450u00b0.
3
Smash remaining garlic clove; place in a small bowl with remaining 1 teaspoon oil. Microwave at HIGH for 15 seconds; let stand 5 minutes. Drizzle garlic oil over bread cubes; toss to coat. Place bread on a jelly-roll pan. Bake at 450u00b0 for 8 minutes or until browned, turning once. Stir chile into chilled soup. Add up to 1/2 cup water to thin soup, if desired. Ladle soup into bowls; top with croutons.

460

kcal

Calories

Fat

106

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 14 ingredients. The key ingredients include: 2 garlic cloves, divided, 3 cups chopped peeled Kirby cucumber (about 1 pound), 2 cups chopped green tomato (about 1 large), 1 1/2 cups chopped honeydew melon, and more.

Yes, Cucumber Gazpacho With Toasted Rye Croutons 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.

Cucumber Gazpacho With Toasted Rye Croutons

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