Melon-Avocado Gazpacho
Yields 4
  1. 2 cups ¾” bread cubes
  2. 4 tablespoons extra-virgin olive oil, divided, plus more for garnish
  3. 4 cups 1” chunks Del MonteⓇ Honeydew Melon
  4. 2 Del MonteⓇ Avocados, pitted, divided
  5. 1 Del MonteⓇ Cucumber, peeled, seeded, and chopped
  6. ½ cup fresh basil leaves
  7. 3 tablespoons lime juice from Del MonteⓇ Limes
  8. 1 garlic clove, chopped
  9. ½ teaspoon fine sea salt
  10. ¼ teaspoon black pepper
  1. Preheat oven to 350℉.
  2. On a large baking sheet toss bread cubes with 2 tablespoons oil and sprinkle with salt. Bake, stirring occasionally, until toasted and crisp, about 15 minutes.
  3. In a blender combine melon, the flesh of 1 avocado, cucumber, basil, lime juice, garlic, salt, pepper, and remaining 2 tablespoons 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.
Del Monte Fresh Produce N.A., Inc