Chilled Pear Tomato Gazpacho with Cucumber, Melon and Lump Crabmeat

Warm summer evenings call for cool refreshment. This chilled soup brings
together the peak flavors of the season: fresh fruits, vegetables and
herbs. It's the perfect blend of sweet and savory.

Chilled Pear Tomato Gazpacho with Cucumber, Melon and Lump Crabmeat
from Campbell's Kitchen

Prep Time: 15 min.
Chill Time: 3 hr.

1 3/4 cups Swanson® Vegetable Broth (Regular *or* Certified Organic)
1/4 cup pineapple juice
1/4 cup Campbell's® Tomato Juice
2 teaspoons rice wine vinegar
3 fresh basil leaves, cut into very thin strips
3 fresh mint leaves, cut into very thin strips
2 cups *each* red *and* yellow pear tomatoes, cut into quarters *or* cut
into 1/4-inch pieces
1/4 cup diced, peeled and seeded cucumber
1/2 cup diced, peeled and seeded cantaloupe *or* Cavillion melon
1/4 pound cooked lump crabmeat
1 tablespoon olive oil

1. 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.

2. 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.

/Tip*:*/ You may purée *half* the broth mixture for a more blended
gazpacho. Place *half* the broth mixture in a blender or food processor.
Cover and blend until smooth. Stir into the remaining broth mixture.

*Dietary Exchange:* 1 Vegetable, 1/2 Lean Meat, 1/2 Fat

Makes: 6 servings (3/4 cup each).

Kitchen Clip
                              It's easier to peel fruits and vegetables, such as cataloupe
and cucumber, before cutting and seeding them.
Received on Mon Jul 19 01:21:28 2010