Name: Cucumber Gazpacho with Toasted Rye Croutons
Total time: 8 h 40 min
Yield: Serves 6 (serving size: 2/3 cup soup and about 1/4 cup croutons)
Ingredients: 2 garlic cloves, divided; 3 cups chopped peeled Kirby cucumber (about 1 pound); 2 cups chopped green tomato (about 1 large); 1 ½ cups chopped honeydew melon; ½ cup finely chopped sweet onion; ⅓ cup finely chopped celery; 2 ½ tablespoons red wine vinegar; 2 tablespoons chopped fresh mint; 4 teaspoons olive oil, divided; 1 teaspoon chopped fresh tarragon; ½ teaspoon salt; 2 seedless rye bread slices, cubed (about 2 ounces); 1 teaspoon finely minced serrano chile; ½ cup water (optional)

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sstevens

08/29/2014

I like this cool and refreshing soup so much I have made it three times! The recipe is very forgiving as I have substituted ingredients based on what I have on hand with good results. I have made it per the recipe, but have also made the following substitutions: pineapple instead of honeydew melon; salsa verde instead of green tomato; and basil instead of mint.

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Cucumber Gazpacho with Toasted Rye Croutons

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Cucumber Gazpacho with Toasted Rye Croutons

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Cucumber Gazpacho with Toasted Rye Croutons

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Cucumber Gazpacho with Toasted Rye Croutons