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Cucumber Gazpacho with Toasted Rye Croutons

Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on time 25 mins
Total time 8 hrs, 40 mins
Yield Serves 6 (serving size: 2/3 cup soup and about 1/4 cup croutons)
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.

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)

Nutrition 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

How to Make It

  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.