3 avocados – peeled and cut into cubes
1 onion – chopped
1 cup stock – chicken or vegetable
2 Tsp lemon juice
1 cup cream
Handful of fresh basil – finely chopped
Salt and black pepper
Process the avocados, onion, stock and lemon juice in a processor. Pulse in the cream, basil and lemon zest. Season to taste.
Garnish with baby tomatoes, basil leaves and toasted pine nuts.
Serve chilled on a hot summer’s day.