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.

Source: Midwest Living


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 22g; cholesterol 40mg; saturated fat 2g; carbohydrates 66g; mono fat 8g; poly fat 1g; insoluble fiber 5g; sugars 14g; protein 9g; vitamin a 728.9IU; vitamin c 14.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2mg; vitamin b6 0.1mg; folate 40.3mcg; sodium 1061mg; potassium 670mg; calcium 181.7mg; iron 3.1mg.