A perfect soup for summer. Chilled avocado soup with a pinch of nutmeg. Topped with fresh diced tomato, this creamy soup has a stunning presentation.
INGREDIENTS (for 4 servings):
- 2 avocado - peeled, pitted and diced
- 1 tablespoon chopped shallots
- 1 tablespoon olive oil
- 2 cups chicken stock
- 1 cup heavy cream
- salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1 tomato - peeled, seeded and diced
Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
Chill for at least half an hour before serving. Garnish with diced tomato.