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