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    Home » Soup Recipes

    Watermelon Cucumber Gazpacho with Habanero Croutons

    BY: Ben Rayl PUBLISHED: 21 Jul, '17 UPDATED: 16 May, '21 2 Comments

    RecipePrintComments

    This gazpacho is such a great summer soup.  It's just sweet enough and the fiery habanero croutons definitely do their job to balance out the flavors. 

    Recipe for gazpacho with watermelon and cucumber.

    This soup takes no time at all to make and can hold its flavor in the fridge for several days.  The sour cream garnish is certainly optional, but I loved the richness it adds to this light dish.

    Recipe for gazpacho with watermelon and cucumber.

    Watermelon Cucumber Gazpacho with Habanero Croutons

    This gazpacho is such a great summer soup.  It's just sweet enough and the fiery habanero croutons definitely do their job to balance out the flavors.
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    Course: Appetizer, Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 193kcal
    Author: Ben Rayl

    Ingredients
     

    • 6 cups watermelon - seedless
    • 2 medium cucumbers
    • 1 medium yellow bell pepper
    • 1 small jalapeño
    • 3 stalks celery
    • ½ small red onion
    • ¼ cup mint - chopped
    • 3 tablespoon lemon juice
    • 3 tablespoon honey
    • 2 tablespoon white wine vinegar
    • ¼ teaspoon salt
    • 8 slices white bread
    • 2 tablespoon butter
    • ½ teaspoon habanero powder
    • for garnish sour cream

    Instructions

    • Puree about ¾ of the watermelon in a blender or large food processor until smooth, then remove to a large bowl.   Put the remaining watermelon in the blender with the cucumber, pepper, jalapeno, celery, onion, mint, lemon juice, honey, vinegar and salt and puree. Stir this into the watermelon already in the bowl.
    • Cover the soup and chill in the refrigerator for at least 2 hours.
    • While the soup is chilling, you can make the croutons. Heat the oven to 400 F.   Whisk the habanero powder into the melted butter, then toss the butter into the bread pieces with some salt.  Spread on a large baking sheet and bake for about 10 - 15 minutes, or until browned.  Allow to cool.
    • Drizzle the soup with some sour cream and some sprinkle on some croutons, then serve.

    Nutrition

    Calories: 193kcal | Carbohydrates: 42g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 287mg | Potassium: 440mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1131IU | Vitamin C: 56mg | Calcium: 131mg | Iron: 2mg

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      Recipe Rating




    1. Hofterzielbeek

      October 05, 2017 at 6:20 am

      What a yummy recipe! Thanks for sharing.

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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