Avocado Gazpacho with Peppadew® Croutons
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4
- Category: Dish Type; easy; Fruit; Main Ingredient; Sauces, Marinades and Condiments; Soups; Vegan; Vegetarian
Description
This delicious avocado soup is very healthy!
Ingredients
1 Tbsp (15 ml) sunflower oil
1 stalk celery, roughly chopped
1 green pepper, seeded and finely chopped
½ English cucumber, deseeded and roughly chopped
3–4 large ripe avocados, mashed
4/5 C (200 ml) apple juice
2 Tbsp (30 ml) fresh lemon juice
salt and freshly milled black pepper to taste
¼ tsp (1.25 ml) cayenne pepper
Croutons
3-4 thick slices day-old white bread
3 fresh piquant peppers (Peppadew®)
2 Tbsp (30 ml) olive oil
Instructions
Place all the gazpacho ingredients in a food processor and blend until smooth and it has a pouring consistency. If it is too thick, add a little water. Chill in the refrigerator.
Croutons
Preheat the oven to 180 °C.
Cut the bread into 2.5 cm-thick cubes. Chop the piquant peppers and mix with the olive oil to form a paste. Coat the bread cubes with the paste and bake in the preheated oven until crisp (be sure to toss the croutons regularly to prevent burning).
To serve, pour the soup into bowls and garnish with the croutons.
