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Avocado Gazpacho with Peppadew and Coriander Croutons
Prep Time: 20 minutes
Category: Soup
Re-Calculate: Ingredients
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 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
- day old bread
- 5 5 5peppadews
- fresh coriander to taste
- 2 2 2Tbsp. TABLESPOON_USVolumeolive oil
Instructions
-
Gazpacho
Place all the ingredients in a food processor and blend until smooth. If it is not a pouring consistency, add a little water. Chill in the refrigerator. -
Croutons
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 350ºF until crisp (be sure to toss them 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.
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