from Chopping Block, Chicago, 2010
Yield: 4-6 servings
Active time: 25 minutes
Start to finish: 1 hour, 25 minutes (including chilling time)
1 shallot, small dice
1/4 cup fresh basil leaves
1 seedless cucumber, peeled, seeded and cut into medium dice
1 small green pepper, medium dice
2 large ripe avocados, rough chopped
2 tablespoons cava or champagne vinegar
3/4 cup cold water
1/4 cup extra virgin olive oil
1/4 cup heavy cream
Salt and pepper to taste
1. Place the shallot, basil, cucumber, green pepper, avocados, vinegar, and water in a food processor or blender. Puree until smooth.
2. While the machine is running, drizzle in the olive oil followed by the heavy cream. Season with salt and pepper to taste.
3. Pour the soup into chilled soup bowls, place in the refrigerator, and chill for at least one hour.
4. Service with cumin-spiced grilled shrimp skewers (see other recipe).