Directions:
- Make spiced croutons up to 2 days ahead. Store in an airtight container.
- In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapeno, green onions, and 1 of the avocadoes, diced. Season, to taste, with salt. Cover and refrigerate for about 2 hours or until next day.
- To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons.
- Preheat an oven to 450 degrees F. Cut bread into small cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chile powder, salt, ground cumin, thyme, and pepper to taste. Pour over bread cubes and toss to coat. Return to oven and toast 5 minutes more.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.31 Kcal (2685 kJ) | ||
| Calories from fat | 555.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.68g | 95% | |
|---|---|---|---|
| Cholesterol | 121.48mg | 40% | |
| Sodium | 593.96mg | 25% | |
| Potassium | 849mg | 18% | |
| Total Carbs | 25.33g | 8% | |
| Sugars | 3.49g | 14% | |
| Dietary Fiber | 12.28g | 49% | |
| Protein | 6.37g | 13% | |
| Vitamin C | 34.5mg | 57% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.9mg | 16% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 174.47 Kcal (730 kJ) | ||
| Calories from fat | 151.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.78g | 95% | |
|---|---|---|---|
| Cholesterol | 33.05mg | 40% | |
| Sodium | 161.59mg | 25% | |
| Potassium | 230.97mg | 18% | |
| Total Carbs | 6.89g | 8% | |
| Sugars | 0.95g | 14% | |
| Dietary Fiber | 3.34g | 49% | |
| Protein | 1.73g | 13% | |
| Vitamin C | 9.4mg | 57% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.8mg | 16% | |
| Calcium | 28.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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