Chilled Tomato Soup with Corn Bread Croutons
- 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.
- 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
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 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
koala 1349 Days Ago
Sounds really good but bet you could buy cornbread croutons so you don't have to heat up the house.......specially where I'm at when it's over 100 degrees!