Cucumber, Heirloom Tomato & Avacado Soup

Enjoyed most on a hot summer afternoon with a glass of our Blend 23

1 tablespoon olive oil
2 tablespoons butter
1 cup onions, chopped
1 tablespoon cayenne pepper
3 garlic cloves, minced
2 teaspoons white wine vinegar
1 cup tomato juice
3 cups chicken stock
2 lbs. tomatoes, peeled, seeded & chopped
2 large cucumbers, peeled, seeded & chopped
1 cup heavy cream
1 Haas avocado, diced

Melt butter with olive oil. Add chopped onions. Stir until softened. Add cayenne pepper, minced garlic, white wine vinegar, tomato juice, chicken stock, chopped tomatoes, & chopped cucumbers. Bring to a boil; reduce heat & simmer for 20 minutes. Pour into a blender & add heavy cream. Serve at room temperature with avocado diced on top.

Serves 4