Avocado Gazpacho w/ Spiced Croutons

Source: Food Network- Torie Ritchie

This is perfect for a hot day and is both vegan and raw.

Ingredients

Gazpacho

• 2 cucumbers, peeled, seeded, and diced (I only used One)
• 2 limes, juiced
• 1/2 to 1 cup vegetable broth (I used 1 bouillon cube w/ 1 cup water)
• 1/2 cup fresh cilantro leaves, plus additional, for garnish
• 1.5 jalapenos, chopped
• 4 green onions, sliced (including green tops)
• 2 ripe avocados
• 4 garlic cloves (I love garlic, you can put less)
• 1 Tomatillo
• Salt

Note: Only the Gazpacho is raw and vegan. The Croutons are not.

Spiced Croutons

• 3 big slices of sourdough bread (or any bread you have)
• 1 Tablespoon butter
• 1 Teaspoon Red Chili
• Black Pepper to taste

Directions:
Preheat an oven to 450 degrees F. Cut bread into medium cubes and spread on a baking sheet. Toast in oven until crisp and golden, about 10 minutes. Melt butter and stir in ground chili powder, salt, cumin, and pepper to taste. Toss and coat bread cubes. Return to oven and toast 5 minutes more.

In a blender, puree cucumbers, lime juice, 1/2 cup broth, 1/2 cup cilantro leaves, jalapenos, green onions, garlic, tomatillo, and 1 of the avocados, 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.

Kuty's Twist:
Croutons come out great with sourdough bread!

I only added 1 cucumber since I've heard it doesn't keep too long. My other additions included garlic and a tomatillo. Tomatillos add a nice tangy flavor to this.

If you are desperate to eat this right away, which I was, pour a small amount into 1-2 bowls and stick it in the freezer for 10 mins!