Melon-Avocado Gazpacho

4 servings

Instructions:

• 2 cups ¾” bread cubes
• 4 Tbsp. extra-virgin olive oil, divided, plus more for garnish
• 4 cups 1” chunks Del Monte® Honeydew Melon
• 2 Del Monte® avocados, pitted, divided
• 1 Del Monte® cucumber, peeled, seeded and chopped
• ½ cup fresh basil leaves
• 3 Tbsp. lime juice from Del Monte® Limes
• 1 garlic clove, chopped
• ½ tsp. fine sea salt
• ¼ tsp. black pepper

Instructions:

1. Preheat oven to 350℉.
2. On a large baking sheet toss bread cubes with 2 Tbsp. oil and sprinkle with salt. Bake, stirring occasionally, until toasted and crisp, about 15 minutes.
3. In a blender combine melon, the flesh of one avocado, cucumber, basil, lime juice, garlic, salt, pepper and remaining 2 Tbsp. of oil. Blend until completely smooth.
4. Pour soup into bowls. Dice remaining avocado and use to garnish soup along with croutons and a drizzle of olive oil.