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Chilled Avocado-Cucumber Soup with Thai Basil and Mint

Food Management Staff

December 1, 2006

1 Min Read
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FM Staff

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.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

Contact Food Management at

Becky Schilling (editor-in-chief): [email protected]

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Tara Fitzpatrick (senior editor): [email protected]

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