1. Preheat oven to 375 degrees F. Place bread cubes on a rimmed baking sheet. Bake until just golden, about 8 to 10 minutes. Remove from oven and let cool, about 5 minutes.

2. In a blender or food processor, combine half the strawberries, half the cucumber, tomatoes and juices, shallot, 1 cup of the toasted bread cubes, vinegar, oil, salt, and pepper. Blend on high speed until very smooth. Transfer to a bowl or large storage container. Dice the remaining strawberries and add to the soup with the remaining cucumber; stir to distribute. Chill in the refrigerator until very cold, about 1 hour and up to overnight.

3. Serve chilled, ladled into bowls and garnished with remaining toasted bread cubes, avocado, and basil leaves.

Source: Hannaford fresh Magazine, May - June 2015