A very refreshing soup for the summer, that really requires -almost- no cooking at all!

Dedicated to , because I meant what I said, and I said what I meant!

From Cooking Light magazine, June 2014

* optional

Ingredients

2 garlic cloves, divided (used 3*)
3 cups chopped peeled Kirby cucumber (about 1 pound or, I used one small package*)
2 cups chopped green tomato (about 1 large - I used 1 package of tomatillos, and de-husked them*)
1 1/2 cups chopped honeydew melon (had used 1 1/2 cups of a HUGE canary melon, and I still had leftover melon! But - you can use just about any melon that you like!*)
1/2 cup finely chopped sweet onion (used one whole Vidalia onion*)
1/3 cup finely chopped celery
2 1/2 tablespoons red wine vinegar (used 1 capful of balsamic vinegar*)

2 tablespoons chopped fresh mint
4 teaspoons olive oil, divided
1 teaspoon chopped fresh tarragon (used dried*)
1/2 teaspoon salt and pepper to taste
2 seedless rye bread slices, cubed (about 2 ounces)
1 teaspoon finely minced serrano chile (used 1 jalapeno, deveined and seeded)
3 small colored baby peppers* (Had them leftover)
small handful of fresh cilantro*
1/2 cup water (optional - here, I used 1 container of Greek yogurt*)

Preparation

1. Finely chop 1 garlic clove; place in an 11-cup food processor. (Good ol' mini-chopper, I love ya :P) 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 450°. *

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 450° 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.

* You will note where I put that asterisk at the oven cooking part...because on a REALLY hot day you might not want to do that. So with that said, use your toaster - yes, that critter with the two slots...sitting cozily on your kitchen counter somewhere, wishing it had something to do....and is quite happy with toasting your bagels, poptarts, english muffins and etc....

USE THAT INSTEAD!

You can still microwave the oil with the garlic, just make sure to cover the bowl with a paper towel and microwave it for 15 to 30 seconds (I also added a bit of smoked paprika to the oil, along with a bit of my cracked Mediterranean spice blend)

As for the water in the recipe - I honestly wouldn't use any at all because of the melon, onion, celery and peppers! If anything I would use just MAYBE 1/4 cup of water (if you want to keep it strictly vegan, avoid the yogurt) OR maybe a capful of tequila, along with a good squeeze of lime...
(maybe one, two slices of lime, if that!)

The important thing is to KEEP THIS CHILLED and maybe have it sit overnight in your fridge so that its flavors have more time to develop!

(or better yet, have it cool off in your freezer for maybe three to five minutes, but no more...otherwise you have a big gazpacho popsicle - though that, in itself, isnt a bad idea IF you also have a popsicle mold and want to use them as more of a party appetizer instead of a soup!)

Honestly, this is VERY good, very healthy and very refreshing - and you get a good kick from the jalapeno (but NOT overwhelming) !

Enjoy!