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.
cost per recipe: $4.80
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup Campbell's® Tomato Juice
teaspoons rice wine apple cider vinegar
fresh basil leaves, cut into very thin strips
fresh mintleaves, cut into very thin strips
cups each red and yellow pear tomato, cut into quarters or cut into 1/4-inch pieces
cup diced, peeled and seeded cucumber
cup diced, peeled and seeded cantaloupeor Cavillion melon
pound cooked lump crabmeat
tablespoon olive oil
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.