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Chilled Tomato Soup with Corn Bread Croutons

Makes: 4 servings
Start to Finish 25 mins
Chilled Tomato Soup with Corn Bread Croutons
  • 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)

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.
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 482,
  • Fat, total (g) 22,
  • chol. (mg) 40,
  • sat. fat (g) 2,
  • carb. (g) 66,
  • Monounsaturated fat (g) 8,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 14,
  • pro. (g) 9,
  • vit. A (IU) 729,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • sodium (mg) 1061,
  • Potassium (mg) 670,
  • calcium (mg) 182,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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