2 cucumbers, peeled, cut lengthwise in half and seeded
10 plum tomatoes
2 serrano chiles, stemmed
2 cloves garlic
1 tsp. dried oregano leaves
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Let's Make It
Reserve 1 cup melon. Blend half the remaining melon with half of each of the remaining ingredients in blender until smooth; pour into large bowl. Repeat with all remaining ingredients except reserved melon.
Refrigerate 1 hour. Meanwhile, finely chop reserved melon; refrigerate until ready to use.
Pour gazpacho into 8 serving bowls; top with chopped melon.
Serve with RITZ Crackers.
Top each serving with a dollop of BREAKSTONE'S or KNUDSEN Sour Cream, and a fresh mint leaf.
Prepare using cantaloupe.
The tomatoes are a good source of vitamin C in this classic soup. Plus, they team up with the sweet melon to provide an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.