Chilled Tomato Soup with Corn Bread Croutons

By ClaudiaJan

Ingredients

• ingredients
• 1 1
• 8.5-oz. pkg. corn muffin mix
• 1 1
• tsp. chili powder
• 2 2
• 14.5-oz. cans diced tomatoes with green pepper, celery, and onion
• 1/2 1/2
• an English cucumber, seeded and coarsely chopped
• 3 3
• green onions, trimmed and coarsely chopped
• 1 1
• cup ice cubes
• 1 1
• medium avocado, halved, seeded, peeled and sliced
• Sliced green onion, chopped cucumber, and chili powder (optional)

Details

Servings 4

Preparation

Step 1

directions
1. Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread in lightly greased 13x9x2-inch baking pan. Bake 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut in 1-inch cubes. Toss with 1 Tbsp. olive oil and chili powder. Place on baking sheet and crisp in oven 5 minutes.
2. While muffin mix bakes, in a blender combine undrained tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup in bowls; top with avocado and half the croutons (reserve remaining for another use). If desired, sprinkle with additional green onion, cucumber, and chili powder. Drizzle with olive oil. Makes 4 servings.
nutrition facts
• Calories482
• Total Fat (g)22
• Saturated Fat (g)2,
• Monounsaturated Fat (g)8,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)40,
• Sodium (mg)1061,
• Carbohydrate (g)66,
• Total Sugar (g)14,
• Fiber (g)5,
• Protein (g)9,
• Vitamin C (DV%)24,
• Calcium (DV%)18,
• Iron (DV%)17,
• Percent Daily Values are based on a 2,000 calorie diet