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
Servings: 4
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® Whole Black Pepper
KEY PRODUCTS
INSTRUCTIONS
- 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.
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