Cucumber Gazpacho with Toasted Rye Croutons

Cucumber Gazpacho with Toasted Rye CroutonsRecipe
Photo: Randy Mayor; Styling: Lindsey Lower
Need this soup right away? Do a rapid chill: Transfer soup to a zip-top plastic bag, and set bag in an ice bath for 30 minutes.


Serves 6 (serving size: 2/3 cup soup and about 1/4 cup croutons)
Total time: 8 Hours, 40 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 8 Hours, 40 Minutes

Nutritional Information

Calories 97
Fat 3.7 g
Satfat 0.5 g
Monofat 1.6 g
Polyfat 1.2 g
Protein 2 g
Carbohydrate 15 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 277 mg
Calcium 37 mg


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 450°.

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 450° 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.