This is one of those perfect chilled soups for summer. The nutmeg makes the soup. Top it off with a little fresh diced tomato and it's pretty enough for company.
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
Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
Puree avocado in a blender or food processor until smooth.
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.