Chilled Tomato Soup With Corn Bread Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 8.5 oz. pkg. corn muffin mix (jiffy) |
1 teaspoon(s) chili powder |
2 can(s) 14.5 oz. diced tomatoes with green pepper, celery, & onion |
1/2 english cucumber, seeded & coarsely chopped or regular cucumber |
3 green onions, trimmed & coarsely chopped |
1 cup(s) ice cubes |
1 medium avocado, halved, seeded, peeled & sliced |
sliced green onion, chopped cucumber & chili powder (optional) |
Directions:
1. Preheat oven to 400. Prepare muffin mix according to package directions. Spread in lightly greased 13x9x2 baking pan. Bake 14 min or until golden brown & toothpick inserted near center coves out clean. Cool slightly. Cut in 1 cubes. Toss with 1 Tbsp olive oil and chili powder. Place on baking sheet & crisp in oven 5 min.
2. While muffin mix bakes, in a blender combine undrained tomatoes, cucumber, onions, & ice;cover and blend until nearly smooth. Pour soup in bowls; top with avocado & half the croutons (reserve remaining for another use). If desired, sprinkle with additional green onion, cucumber & chili powder. Drizzle with olive oil.
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