Chilled California Avocado-Cucumber with Thai Basil and Mint Soup

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Serves: 12
  Fresh, ripe California avocados, seeded, peeled and diced
1 1/2    quarts Buttermilk
  (1 lb.) Kirby (hot house) cucumber, peeled
24    Thai basil leaves
24    Mint leaves
tsp.  Salt (or to taste)
1 1/2  oz.  Finely diced red onion
oz.  roma tomato, seeded and diced
oz.  green onions, thinly sliced
12    Thai basil flowers, with leaves

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Puree avocado with next 5 ingredients; cover and chill at least 3 hours to marry flavors. Reserve.
  2. Shortly before service: Fold together red onion, tomato, and green onion.
  3. Per Order:
  4. Pour 1 cup soup into a serving bowl; garnish with 2 tablespoons onion mixture and 1 basil flower.

Serving Size = 1 Cup

James McDevitt

Chef James McDevitt, Hapa in Phoenix, AZ now at Four Food Studio and Cocktail Lounge in Melville, NY

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