Fresh watermelon adds a subtle sweetness to this refreshing chilled Spanish soup.
Preheat oven to 425ºF (220ºC). 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.
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.
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.
To serve, divide gazpacho evenly among serving bowls. Top with reserved plum tomato mixture and toasted bread.
Calories 180, Calories from Fat 30, Total Fat 3.5 g, Saturated Fat 0.5 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 250 mg, Total Carbohydrate 33 g, Fiber 6 g, Sugars 14 g, Protien 8 g
1 1/2 starch, 2 vegetable, 1/2 fat (1 1/2 carb)
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