Cucumber-Herb Gazpacho with Watermelon Croutons

Name: Cucumber-Herb Gazpacho with Watermelon Croutons
Prep time: 30 min
Yield: 4
Cuisine: Spanish,
Ingredients: 12 oz chopped, peeled and seeded cucumbers (about 2 medium); 2 oz crustless sourdough bread, torn into small pieces (about 1/3 cup); 1 cup water; 1 tbsp white wine vinegar; 2 tsps Thai Kitchen® Premium Fish Sauce; 1 tsp mirin; 1/2 tsp McCormick® Dill Weed; 4 oz cubed watermelon (1/2-inch); 2 tbsps finely diced red onion; 1 tbsp olive oil; 1 tsp julienned fresh mint leaves; 1 tbsp crème fraîche; Freshly ground McCormick® Black Peppercorns ,Whole

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.