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


  • 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 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..


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