Chilled Avocado and Cucumber Soup

INGREDIENTS:5 California avocados, diced
1 ½ qts. buttermilk
1 Kirby (hot house) cucumber, peeled, cut into chunks
24 Thai basil leaves
24 mint leaves
1 tsp. salt (or to taste)
½ cup finely diced red onion
½ cup Roma tomato, seeded and diced
1/3 cup green onion, thinly sliced
12 Thai basil flowers, with leaves DIRECTIONS:Puree avocado with next 5 ingredients; cover and chill at least 3 hours to marry flavors. Reserve.

Shortly before service, fold together red onion, tomato and green onion.

Per order: Pour 1 cup soup into a serving bowl; garnish with 2 Tbsp. onion mixture and 1 basil flower. SERVINGS:12 servings From:Chef James McDevitt, Hapa, Phoenix PHOTO CREDIT:Photo Credit: CALIFORNIA AVOCADO COMMISSION