Cucumber Gazpacho with Toasted Rye 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.

Yield: Serves 6 (serving size: 2/3 cup soup and about 1/4 cup croutons)
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 8 Hours, 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 97
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 2g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 277mg
  • Calcium: 37mg


  • 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. 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. 2. Preheat oven to 450°.
  3. 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.
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