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Peppadew® Peppers Recipe

Avocado Gazpacho with PEPPADEW® and Cilantro Croutons Recipe


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

Additional Info
  • Serves 4


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).

Serving Suggestions:
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.

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