- Calories 97
- Fat 3.7g
- Satfat 0.5g
- Monofat 1.6g
- Polyfat 1.2g
- Protein 2g
- Carbohydrate 15g
- Fiber 2g
- Cholesterol 0.0mg
- Iron 1mg
- Sodium 277mg
- Calcium 37mg
Cucumber Gazpacho with Toasted Rye Croutons
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.
How to Make It
Step 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.
Step 2
Preheat oven to 450°.
Step 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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