1-8 1/2 ounce package corn muffin mix
1 tablespoon olive oil
1 teaspoon chili powder
2-14 1/2 ounce cans diced tomatoes with green pepper, celery, and onion, undrained
1/2 of an English cucumber, seeded and coarsely chopped*
3 green onions, trimmed and coarsely chopped
1 cup ice cubes
1 medium avocado, halved, seeded, peeled, and sliced
Sliced green onion, chopped cucumber, and/or chili powder (optional)
Preheat oven to 400 degrees F. Prepare corn muffin mix according to package directions. Spread batter in a lightly greased 13x9x2-inch baking pan. Bake for 14 minutes or until golden and a toothpick inserted near the center comes out clean. Cool slightly. Cut into 1-inch cubes. Toss with olive oil and chili powder. Place cubes on a baking sheet and return to oven for 5 minutes to crisp.
Meanwhile, in a blender combine tomatoes, cucumber, onions, and ice; cover and blend until nearly smooth. Pour soup into bowls; top with avocado slices and half of the croutons (reserve remaining croutons for another use).** If desired, sprinkle with additional green onion, cucumber, and/or chili powder.
Recipe shared from: http://www.bhg.com/recipe/soups/chilled-tomato-soup-with-corn-bread-croutons/