Avocado Soup, Cold Serves 6

In batches, in a food processor, puree avocados, stock, scallions, lemon juice, cilantro, 1 tsp salt, and cayenne. Pour into a tureen or large pitcher and stir in heavy cream just before serving. In a small skillet, heat the oil over medium high heat. Add corn kernels, cumin, and remaining 1/2 tsp salt and cook until fragrant and golden brown, about 5 min , stirring occasionally. Remove from the heat and chill. Garnish each serving of soup w 2T toasted corn and 1 sprig cilantro.

Avocado 3 large ripe
Stock 1.5 c chicken or lobster
Onions, Green 0.25 c minced
Lemon Juice, Fresh 2 T
Cilantro 2 T minced, plus 6 sprigs
Salt 1.5 tsp
Cayenne Pepper 0.5 tsp
Heavy Cream 1 c
Truffle Oil 1 T
Corn 1 c kernels
Cumin 0.5 tsp