Cucumber Gazpacho with Toasted Rye 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
  • 1/3 cup finely chopped celery
  • 2 ½ tablespoons red wine vinegar
  • + 7 more ingredients
    • 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)

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...

View full recipe at SpringPad

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