Cucumber Gazpacho With Toasted Rye Croutons

• 2 garlic cloves, divided
• 3 cups chopped peeled Kirby cucumber (about 1 pound)
• 2 cups chopped green tomato (about 1 large)
• 1 1/2 cups chopped honeydew melon
• 1/2 cup finely chopped sweet onion
• 1/3 cup finely chopped celery
• 2 1/2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh mint
• 4 teaspoons olive oil, divided
• 1 teaspoon chopped fresh tarragon
• 1/2 teaspoon salt
• 2 seedless rye bread slices, cubed (about 2 ounces)
• 1 teaspoon finely minced serrano chile
• 1/2 cup water (optional)

1. Finely chop 1 garlic clove; place in an 11-cup food processor. Add cucumber and next 6 ingredients (through mint). Add 1 tablespoon oil, tarragon, and salt; process 1 minute or until almost smooth. (For smaller food processor bowls, work in 2 batches.) Cover and chill up to 8 hours.
2. Preheat oven to 450u0b0.
3. Smash remaining garlic clove; place in a small bowl with remaining 1 teaspoon oil. Microwave at HIGH for 15 seconds; let stand 5 minutes. Drizzle garlic oil over bread cubes; toss to coat. Place bread on a jelly-roll pan. Bake at 450u0b0 for 8 minutes or until browned, turning once. Stir chile into chilled soup. Add up to 1/2 cup water to thin soup, if desired. Ladle soup into bowls; top with croutons.

garlic, peeled kirby cucumber, green tomato, honeydew melon, sweet onion, celery, red wine vinegar, fresh mint, olive oil, tarragon, salt, bread, serrano chile, water

Taken from www.myrecipes.com/recipe/cucumber-gazpacho-toasted-croutons (may not work)