cream of avocado soup

Cream of Avocado Soup

1 T unsalted butter
1 very small onion, chopped (about 1/3 c)
2 t peeled finely chopped fresh ginger root
2 to 3 garlic cloves, minced
2 ripe avocados, peeled, pitted, scooped out
¼ c fresh basil leaves
¼ c fresh cilantro leaves
¼ to 1/3 c heavy cream
¼ to 1/3 c fresh lime juice
up to 3 ½ c ice water
salt, black pepper, cayenne pepper to taste

Place small pan over med low heat; when hot, add butter. When butter is melted, add onion, ginger, garlic, cook til golden. Cool for at least 5 minutes. Place the avocados, basil, cilantro, cream, and lime juice in a blender and blend until pureed. Gradually, while the machine is running, add the cooled onion mixture, and at least a cup of water and blend until completely smooth. Keep adding water until soup reaches the desired consistency. Add seasonings to taste. Transfer to a container, cover, and refrigerate at least 2 hours and up to overnight. Serve cold, garnishing with cilantro, sour cream, red bell pepper, lime zest curls, etc.

This makes a fantastic appetizer/amuse bouche in chilled ramekins or espresso cups. If you left it thick, it would work as a dip (but I prefer guacamole that's got some texture, so I don't think I'd do that). I thought 3 cups of ice water was too much, but the proportions of liquid to avocado are definitely a matter of taste. Great side to go with a chicken or cheese quesadilla.