Chilled Tomato Soup with Corn Bread Croutons

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34 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Chilled Tomato Soup with Corn Bread Croutons
Ingredients
1
8 1/2 ounce package corn muffin mix
1
tablespoon olive oil
1
teaspoon chili powder
2
14 1/2 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, seeded, peeled, and sliced
 
Sliced green onion, chopped cucumber, and/or chili powder (optional)
Directions
  1. Preheat oven to 400 degrees 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.
  2. 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.
From the Test Kitchen
*Tip:

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

**Tip:

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

Nutrition Facts (Chilled Tomato Soup with Corn Bread Croutons)
    Per serving:
  • 482 kcal cal.,
  • 22 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 40 mg chol.,
  • 1061 mg sodium,
  • 66 g carb.,
  • 5 g fiber,
  • 14 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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