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Source: Campbell's Recipes
Tagged With: 6 servings (3/4 cup each)
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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Serves: 6 servings (3/4 cup each)
Prep Time: 15 minutes
Cook Time:
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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




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


Notes:
Nutritional Values per Serving using Swanson® Vegetable Broth: Calories 79, Total Fat 3g, Saturated Fat 0g, Cholesterol 11mg, Sodium 365mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 4g, Vitamin A 32%DV, Vitamin C 44%DV, Calcium 3%DV, Iron 3%DV

Nutritional Values per Serving using Swanson® Certified Organic Vegetable Broth: Calories 79, Total Fat 3g, Saturated Fat 0g, Cholesterol 11mg, Sodium 251mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 4g, Vitamin A 32%DV, Vitamin C 44%DV, Calcium 3%DV, Iron 3%DV


Tips:
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.



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