Chilled Avocado-Cucumber Soup with Thai Basil and Mint

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Yield: 24 servings

10 avocados (5 lbs.), diced
3 qts. buttermilk
2 lbs. cucumber, peeled
48 Thai basil leaves
48 mint leaves
2 tsps. salt
3 oz. red onion, finely diced
6 oz. Roma tomato, seeded and diced
2 oz. green onion, thinly sliced
24 Thai basil flowers, with leaves

1. Purée avocado with buttermilk, cucumber, basil and mint leaves, and salt. cover and chill at least 3 hours to meld flavors. reserve.
2. Shortly before service, fold together red onion, tomato and green onion.
3. Per order, pour 1 cup soup into bowl; garnish with 2 Tbsps. onion mixture and 1 basil flower.

Recipe and photo from California Avocado Commission.