Chilled Tomato Soup with Corn Bread Croutons
- Makes: 4 servings
- Start to Finish 25 mins
Creamy avocado slices add depth to this summer soup, while crumbly corn bread croutons add a nice contrast in texture. For a lighter-colored soup, peel the cucumber.
8 1/2 -
corn muffin mix
14 1/2 -
diced tomatoes with green pepper, celery, and onion, undrained
of an English cucumber, seeded and coarsely chopped*
green onions, trimmed and coarsely chopped
medium avocado, halved, seeded, peeled, and sliced
Sliced green onion, chopped cucumber, and/or chili powder (optional)
- Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread batter in a lightly greased 13x9x2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1-inch cubes. Toss with olive oil and chili powder. Place cubes on a baking sheet and return to oven for 5 minutes to crisp.
- Meanwhile, in a blender combine tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup into bowls; top with avocado slices and half of the croutons (reserve remaining croutons for another use).** If desired, sprinkle with additional green onion, cucumber, and/or chili powder.
- *Tip: Peel cucumber, if desired, for a lighter-color soup.
- **Tip: Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400 degrees F oven for 5 minutes before serving.
(Chilled Tomato Soup with Corn Bread Croutons)Servings Per Recipe 4, Potassium (mg) 670, sugar (g) 14, sodium (mg) 1061, iron (mg) 3, calcium (mg) 182, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 8, Folate (µg) 40, sat. fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 40, Niacin (mg) 2, Fat, total (g) 22, Riboflavin (mg) 0, carb. (g) 66, Thiamin (mg) 0, pro. (g) 9, vit. C (mg) 14, cal. (kcal) 482, vit. A (IU) 729, fiber (g) 5, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0