1 Tbsp. oil
Salt and pepper to taste
1 Celery stalk
1/4 tsp. Cayenne pepper
2 Green peppers, seeded and finely chopped
Day old bread
1/2 English cucumber
5 PEPPADEW® peppers
4 Ripe Hass Avocados, mashed
Fresh cilantro to taste
7 oz. Apple juice
2 Tbsp. olive oil
2 Tbsp. Fresh lemon juice
Place all the ingredients in a food processor and blend until smooth. If it is not a pouring
consistency, add a little water. Chill in the refrigerator.
Cut day old bread into cubes, approximately 1 inch thick. Chop PEPPADEW® peppers and fresh
cilantro to form a paste. Mix with olive oil. Coat the cubes with the mixture. Bake in the oven at 350ºF until crisp (be sure to toss them regularly to avoid burning them).
Pour the soup into chilled bowls and garnish with the croutons to serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.