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Cool Gazpacho with Watermelon

8   slices (1 oz/30 g each) whole grain baguette, divided
2   tsp (10 mL) olive oil
1/2   tsp (2 mL) coarsely ground black pepper, divided
1   seedless cucumber, divided
1   medium red onion, divided
1   jalapeņo pepper, stemmed and seeded, divided
4   plum tomatoes, seeded
2   cups (500 mL) diced seedless watermelon
1 1/2   cups (375 mL) loosely packed fresh cilantro, chopped, divided
1   large red bell pepper
1   can (14.5 oz) no-salt-added diced tomatoes, undrained (about 1 3/4 cups/425 mL)
1   cup (250 mL) low-sodium vegetable juice, chilled
2   tbsp (30 mL) sherry vinegar
2   garlic cloves, pressed
1/8   tsp (0.5 mL) salt
  1. Preheat oven to 425°F (220°C). Brush six of the bread slices with oil using Chef's Silicone Basting Brush; sprinkle with 1/4 tsp (1 mL) of the black pepper. Arrange bread on Rectangle Stone; bake 12-14 minutes or until deep golden brown. Remove baking stone from oven to Stackable Cooling Rack.
  2. Meanwhile, cut cucumber, onion and jalapeño in half using Santoku Knife; set half of each aside. Finely chop plum tomatoes, remaining cucumber, onion and jalapeño; place in Stainless (4-qt./4-L) Mixing Bowl. Gently stir in watermelon and 1/2 cup (125 mL) of the cilantro. Set aside 1 cup (250 mL) of the plum tomato mixture in (2-cup/500-mL) Prep Bowl; cover and refrigerate until ready to serve.
  3. Cut bell pepper, reserved cucumber and onion into quarters; place into blender container. Add remaining two slices bread, reserved jalapeño, canned tomatoes, vegetable juice, vinegar, pressed garlic, remaining 1/4 tsp (1 mL) black pepper and salt to blender; cover and blend until smooth. Pour blended mixture into mixing bowl containing plum tomato mixture; add remaining cilantro and stir gently. Cover and refrigerate 1 hour or until chilled, stirring occasionally.
  4. To serve, divide gazpacho evenly among serving bowls. Top with reserved plum tomato mixture and toasted bread.

Yield: 6 servings

Nutrients per serving: Calories 180, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 33 g, Fiber 6 g, Protein 8 g

Cook's Tips: Adding whole grain bread to the soup adds body and additional fiber.