Chilled Pear Tomato Gazpacho with Cucumber, Melon and Lump Crabmeat

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

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. 

At a glance

Prep

15 min.

Total

3 hr. 15 min.

Serves

6

Servings: 3/4 cup each

Chill: 3 hr.

Made With

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Vegetable Broth

    Swanson® Vegetable Broth

  • Swanson® Certified Organic Vegetable Broth

    Swanson® Certified Organic Vegetable Broth

  • Campbell’s®  Tomato Juice

    Campbell’s® Tomato Juice

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What You'll Need

1 3/4 cups Swanson® Vegetable Broth or Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth
1/4 cup pineapple juice
1/4 cup Campbell’s® Tomato Juice
2 teaspoons rice wine apple cider 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

How to Make It

  • 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.

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  • 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
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RID#27278

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