Melon-Avocado Gazpacho

Sponsored by Del Monte Fresh Produce


4 servings



  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.

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