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.




  • Preheat oven to 400°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.


Peel cucumber, if desired, for a lighter-color soup.


Store croutons in an airtight container up to 24 hours. Return to a baking sheet and crisp in a 400°F oven for 5 minutes before serving.

Nutrition Facts

482 calories; 22 g total fat; 40 mg cholesterol; 1061 mg sodium. 66 g carbohydrates; 9 g protein;