Cucumber Gazpacho with Toasted Rye Croutons recipes

Cucumber Gazpacho with Toasted Rye Croutons recipes
14 Ingredients
  • 2 garlic cloves, divided
  • 3 cups chopped peeled Kirby cucumber (about 1 pound)
  • 2 cups chopped green tomato (about 1 large)
  • 1 1/2 cups chopped honeydew melon
  • 1/2 cup finely chopped sweet onion
  • 1/3 cup finely chopped celery
  • 2 1/2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh mint
  • 4 teaspoons olive oil, divided
  • 1 teaspoon chopped fresh tarragon
  • 1/2 teaspoon salt
  • 2 seedless rye bread slices, cubed (about 2 ounces)
  • 1 teaspoon finely minced serrano chile
  • 1/2 cup water (optional)
Nutrition
100
5% daily value
6 servings
                                       
                                            vegan, vegetarian, dairy-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 14

Fiber

9% 2

Sugars

- 8

Sugars, added

- 0

Protein

5% 3

Cholesterol

- 0

Sodium

11% 275

Calcium

4% 39

Magnesium

6% 27

Potassium

8% 394

Iron

6% 1

Zinc

4% 0

Phosphorus

8% 59

Vitamin A

3% 27

Vitamin C

29% 26

Thiamin (B1)

10% 0

Riboflavin (B2)

7% 0

Niacin (B3)

6% 1

Vitamin B6

13% 0

Folate equivalent (total)

9% 36

Folate (food)

- 30

Folic acid

- 6

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

5% 1

Vitamin K

20% 23
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