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
Purée avocado with buttermilk, cucumber, basil and mint leaves, and salt. cover and chill at least 3 hours to meld flavors. reserve.
Shortly before service, fold together red onion, tomato and green onion.
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.