California Avocado season has ended.

Chilled California Avocado-Cucumber with Thai Basil and Mint Soup

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Chilled California Avocado-Cucumber with Thai Basil and Mint Soup



Serves: 12

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
24 Mint 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.


  1. Puree avocado with next 5 ingredients; cover and chill at least 3 hours to marry flavors. Reserve.
  2. Shortly before service: Fold together red onion, tomato, and green onion.
  3. Per Order:
  4. Pour 1 cup soup into a serving bowl; garnish with 2 tablespoons onion mixture and 1 basil flower.

Serving Size = 1 Cup

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef James McDevitt, Hapa in Phoenix, AZ now at Four Food Studio and Cocktail Lounge in Melville, NY


(3 Ratings)