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Cucumber-Herb Gazpacho with Watermelon Croutons
soups stews

Cucumber-Herb Gazpacho with Watermelon Croutons

This modern take on a favorite chilled soup is the ultimate refresher. A mellow, Asian-inspired cucumber base has fresh hints of mint and dill. Juicy watermelon “croutons” bring out the soup’s subtle sweetness.
  • 30m

    prep time

  • 93

    Calories

  • 13

    Ingredients

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Ingredients

4

Servings

  • 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® Whole Black Pepper

Instructions

  • Place cucumber, bread, water, vinegar, fish sauce, mirin and dill in blender; cover. Blend until coarsely pureed. Cover. Refrigerate 1 hour or until chilled.

  • 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.

Nutrition information (per Serving)

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