Avocado Gazpacho With Peppadew Pepper and Coriander Croutons, photo by Fresh Avocados - Love One TodayPhoto by Fresh Avocados - Love One Today

Avocado Gazpacho With Peppadew Pepper and Coriander Croutons

Cuisine: Fusion
Prep Time: 20 minutes
Servings: 4 servings
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 avocado gazpacho soup recipe. Top off this delicious soup with homemade croutons spiced with peppadew and coriander.

Find more great avocado recipes at Fresh Avocados - Love One Today.

Ingredients

  • Gazpacho
  • 1 tablespoon olive oil
  • 1 stalk Celery
  • 2 green peppers seeded and finely chopped
  • 1/2 English cucumber (also known as seedless cucumbers)
  • 4 ripe, fresh avocados mashed
  • 7 ounces apple juice
  • 2 tablespoons lemon juice freshly squeezed
  • salt and pepper to taste
  • 1/4 teaspoon cayenne pepper
  • Croutons
  • day-old bread
  • 5 peppadew peppers (bell peppers can be used instead)
  • coriander fresh, to taste
  • 2 tablespoons olive oil

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Directions

Gazpacho
  1. 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.
Croutons
  1. 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).
  2. Pour the soup into chilled bowls and garnish with the croutons to serve.

Chef Notes

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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