Avocado Gazpacho With Spiced Croutons
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
44
Spice
67
Sweetness
56
Sourness
47
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Vegetable1
Salt8 ounces loaf
Bread (crusty)60 g
Butter (1/2 stick)1 tsp
Kosher Salt1 tsp
Ground Cumin1 tsp
Dried ThymeDirections:
1
Make spiced croutons up to 2 days ahead
2
Store in an airtight container
3
In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocadoes, diced
4
Season, to taste, with salt
5
Cover and refrigerate for about 2 hours or until next day
6
To serve, thin gazpacho with additional broth if desired
7
Dice remaining avocado finely and add to gazpacho base
8
Pour into bowls and garnish with cilantro leaves and croutons
9
Spiced Croutons Preheat an oven to 450 degrees F
10
Cut bread into small cubes and spread on a baking sheet
11
Toast in oven until crisp and golden, about 10 minutes
12
Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste
13
Pour over bread cubes and toss to coat
14
Return to oven and toast 5 minutes more