Melon Avocado Gazpacho Soup


  • 2 cups ¾" bread cubes
  • 4 tbsp. extra-virgin olive oil, divided, plus more for garnish
  • 4 cups 1" chunks Del Monte® Honeydew Melon
  • 2 Del Monte® Avocados, pitted, divided
  • 1 Del Monte® Cucumber, peeled, seeded, and chopped
  • ½ cup fresh basil leaves
  • 3 tbsp. lime juice from Del Monte® Limes
  • 1 garlic clove, chopped
  • ½ tsp. fine sea salt
  • ¼ tsp. black pepper


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.


4 bowls

Cook Time:

15 minutes

Calories Per Serving:


Nutrition Facts

Serving Size

Serving Per Container 4

Amount Per Serving
Calories 370 Calories from Fat
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 18%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 440mg 19%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 18%
Sugars 16g
Protein 5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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