Chilled Avacado Soup

So, I had to make a chilled soup for #150 people today... I had a recipie but, really.... who need's one... This was the first chilled soup I have made so I did my reasearch. It turned out incredibly awesome and beautifully garnished.  Note to readers hard to record actualy measurement's when I just go by taste and what I have learned. However I can calculate them, just contact me.

Avacado Chilled Soup

• Red Onion (Dice*)
• Garlic (Mince*)
• Cilantro (Mince*)
• Chicken Stock or Vegetable Stock
• Lemon Juice (Fresh)
• Lime Zest
• Cumin
• Paprika
• Chili Pepper (Optional)
• S&P to taste
• Avacado (Core, out of skin)

1. Prep all ingredients (Mise en place)
2. Puree, in blender or with robot coupe: Red Onion, Garlic, Cilantro, Stock, Lemon Juice, Lime Zest, Pepper (Optional) (*If you have a blender or robot coupe just rough chop, the blender will take care of the major buisness)
3. Add Avacado --> Then puree again
4. Add Water or Stock (Thin's the soup)
5. Add seasoning to taste
6. (I like to run through a "china cap" That is fine, yet if at home, no worries not neccesary if your cooking for you and your friends.

Garnish

• Roma Tomato (Bruniose)
• Yellow Pepper (Bruniose)
• Red Onion (Bruniose)
• Cilantro (Mince, Just a lil' bit)
• Lime Zest (Just a lil' bit)
• Mix together
• Add a little S&P just because...
• Crostini , or homeade Crutons (Roasted and golden for garnish as well)
• Sour Cream mixed with Heavy Cream to squille' across the top of dish under Veg and Crostini.