Makes 4 servings.
Prep Time: 30 minutes
Refrigerate Time: 1 hour
INGREDIENTS
12 ounces chopped, peeled and seeded cucumbers (about 2 medium)
2 ounces crustless sourdough bread, torn into small pieces (about 1/3 cup)
1 cup water
1 tablespoon white wine vinegar
2 teaspoons Thai Kitchen® Premium Fish Sauce
1 teaspoon mirin
1/2 teaspoon McCormick® Dill Weed
4 ounces cubed watermelon (1/2-inch)
2 tablespoons finely diced red onion
1 tablespoon olive oil
1 teaspoon julienned fresh mint leaves
1 tablespoon crème fraîche
Freshly ground McCormick® Black Peppercorns ,Whole(optional)
DIRECTIONS
1. Place cucumber, bread, water, vinegar, fish sauce, mirin and dill in blender; cover. Blend until coarsely pureed. Cover. Refrigerate 1 hour or until chilled.
2. Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper, if desired.
NUTRITION INFORMATION
per serving
Calories: 93
Fat: 5 g
Carbohydrates: 10 g
Cholesterol: 5 mg
Sodium: 280 mg
Fiber: 1 g
Protein: 2 g
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