¾" bread cubes
extra-virgin olive oil, divided, plus more for garnish
1" chunks Del Monte® Honeydew Melon
Del Monte® Avocados, pitted, divided
Del Monte® Cucumber, peeled, seeded, and chopped
fresh basil leaves
lime juice from Del Monte® Limes
garlic clove, chopped
fine sea salt
Preheat oven to 350°F.
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.
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.
Pour soup into bowls. Dice remaining avocado and use to garnish soup along with croutons and a drizzle of olive oil.