Chilled California Avocado-Cucumber with Thai Basil and Mint Soup
|5||Fresh, ripe California avocados, seeded, peeled and diced|
|1 1/2||quarts Buttermilk|
|1||(1 lb.) Kirby (hot house) cucumber, peeled|
|24||Thai basil leaves|
|1||tsp.||Salt (or to taste)|
|1 1/2||oz.||Finely diced red onion|
|3||oz.||roma tomato, seeded and diced|
|1||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
- Puree avocado with next 5 ingredients; cover and chill at least 3 hours to marry flavors. Reserve.
- Shortly before service: Fold together red onion, tomato, and green onion.
- Per Order:
- Pour 1 cup soup into a serving bowl; garnish with 2 tablespoons onion mixture and 1 basil flower.
Serving Size = 1 Cup