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Cucumber Herb Gazpacho with Watermelon Croutons
Prep Time
30 Minutes
Cook Time
1 Hour
Ingredients
13
Servings
4
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.
Try our Flavour Forecast 2012 recipe today.
Ingredients
2 medium cucumbers chopped, peeled and seeded
50 gram (2 ounce) crustless sourdough bread, torn into small pieces
250 millilitre (9 ounce) water
1 tablespoons white wine vinegar
2 teaspoon Thai fish Sauce
1 teaspoon mirin
½ teaspoon Dried Dill
100 gram (4 ounce) cubed watermelon
25 gram (1 ounce) red onion, finely chopped
1 tablespoons olive oil
½ teaspoon Mint Herb
1 tablespoons creme fraiche
Black Peppercorns , to taste
Key Products
Instructions
- 1 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 to taste.
- 2 Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.
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