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
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 InstructionsCut 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 tipBell 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..