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Avocado Gazpacho with Peppadew and Coriander Croutons Recipe
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.
Prep Time:
20 minutes
Re-Calculate: Ingredients
Ingredients:
- 1 Tbsp. oil
- 1 celery stalk
- 2 green peppers, seeded and finely chopped
- 1/2 English cucumber
- 4 ripe, Fresh Hass Avocados, mashed
- 7 oz. apple juice
- 2 Tbsp. fresh lemon juice
- Salt and pepper to taste
- 1/4 tsp. cayenne pepper
Crouton Ingredients
- Day old bread
- 5 peppadews
- Fresh coriander, to taste
- 2 Tbsp. olive 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.
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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