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Chilled Tomato Soup With Corn Bread Croutons

Ingredients

• 1 8.5-ounce package corn muffin mix
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 2 14.5-ounce cans diced tomatoes with green pepper, celery, and onion, undrained
• 1/2 of an English cucumber, seeded and coarsely chopped
• 3 green onions, trimmed and coarsely chopped
• 1 cup ice cubes
• 1 medium avocado, halved, pitted, peeled, and sliced
• Assorted toppers (sliced green onion, chopped cucumber, and chili powder) (optional)
• Olive oil

Directions

1. Preheat oven to 400 F.
2. Prepare corn muffin mix according to package directions.
3. Spread in lightly greased 13x9x2-inch baking pan.
4. Bake for 14 minutes and cool slightly.
5. Cut in 1-inch cubes.
6. Toss with oil and chili powder.
7. Place on baking sheet and toast in oven for 5 minutes.
8. In a blender combine undrained tomatoes, cucumber, onions, and ice.
9. Cover and blend until nearly smooth.
10. Pour soup in bowls.
11. Top with avocado and half the croutons (reserve remaining for another use).
12. Sprinkle with additional green onion, cucumber, and chili powder.
13. Drizzle with olive oil.

Attribution