Chilled Pear Tomato Gazpacho with Cucumber, Melon and Lump Crabmeat
Here's a simple and deliciously different cold soup that's perfect for a hot day. The pear tomatoes, pineapple juice and melon add just the right amount of sweetness to enhance the flavor of the crabmeat...and it only takes 15 minutes to put together.
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Cooking Directions
- Stir the broth, pineapple juice, tomato juice, vinegar, basil, mint, tomatoes, cucumbers and cantaloupe in large bowl. Season to taste. Cover and refrigerate for at least 3 hours or until cold.Ladle 1 cup of gazpacho in each of 6 chilled soup serving bowls. Top each serving of soup with 2 teaspoons crabmeat and 1/2 teaspoon olive oil.
Ingredients
- 1.75 cups Swanson® Vegetable Broth0.25 cup pineapplejuice0.25 cup Campbell’s® Tomato Juice2 teaspoons rice wine apple cider vinegar3 fresh basil leaves, cut into very thin strips3 fresh mintleaves, cut into very thin strips2 cups each red and yellow pear tomato, cut into quarters or cut into 1/4-inch pieces0.25 cup diced, peeled and seeded cucumber0.5 cup diced, peeled and seeded cantaloupeor Cavillion melon0.25 pound cooked lump crabmeat1 tablespoon olive oil