Avocado Gazpacho with Peppadew and Coriander Croutons Recipe

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Prep Time: 20 minutes

Category: Soup

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Need a fresh first course or cool entrée for a hot summer day? Serve up some refreshing avocado soup with homemade croutons. Green pepper, English cucumber and a kick of cayenne pepper accent this home style gazpacho soup recipe. Top off this delicious avocado soup with homemade croutons spiced with peppadew and coriander.

Ingredients

1 1 1Tbsp. TABLESPOON_USVolumeoil
1 1 1celery stalk
2 2 2green peppers, seeded and finely chopped
¹/₂ 0.5 0.5English cucumber
4 4 4ripe, Fresh Hass Avocados, mashed
7 7 7oz. OUNCE_USVolumeapple juice
2 2 2Tbsp. TABLESPOON_USVolumefresh lemon juice
Salt and pepper to taste
¹/₄ 0.25 0.25tsp. TEASPOON_USVolumecayenne pepper

Crouton Ingredients

Day old bread
5 5 5peppadews
Fresh coriander, to taste
2 2 2Tbsp. TABLESPOON_USVolumeolive oil

Instructions

Place all the gazpacho ingredients in a food processor and blend until smooth. If it is not a pouring consistency, add a little water. Chill in the refrigerator.

Crouton Instructions

Cut day old bread into cubes, approximately 1-inch thick. Chop peppadews and fresh coriander to form a paste. Mix with olive oil. Coat the cubes with the mixture. Bake in the oven at 350 degrees F until crisp (be sure to toss the croutons regularly to avoid burning them).

Serving Suggestions:

Pour the soup into chilled bowls and garnish with the croutons to serve.

Chef's tip
Bell peppers can be used instead of the peppadews.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Avocado Gazpacho with Peppadew and Coriander Croutons