Cold California Avocado, Sesame and Grilled Eggplant Soup

Slice eggplants lengthwise into ¼-inch-thick planks, brush both sides with sesame oil, and arrange on a grill or grill pan over medium-high heat. Cook for 4-5 minutes per side until charred and tender, then set aside to cool slightly.

Dice the cooled eggplants into ½-inch cubes and set aside for later use in the soup.

Melt butter in a large heavy-bottomed pot over medium heat, then add diced Spanish onion, fennel bulbs, and leeks. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and translucent.

Add minced garlic and diced ginger to the pot, stirring constantly for 1-2 minutes until fragrant.

Stir in diced yellow bell peppers and cook for another 3 minutes, allowing the peppers to begin softening.

Add the reserved diced eggplant to the pot along with soy sauce and lime juice, then pour in heavy cream. Bring to a gentle simmer over medium-low heat.

Simmer the soup for 15-20 minutes, stirring occasionally, until all vegetables are completely tender and flavors meld together.

Remove the pot from heat and allow to cool to room temperature, approximately 30 minutes, then cover and refrigerate until completely chilled, at least 2 hours or up to overnight.

Once chilled, whisk together light whipping cream and mascarpone cheese in a small bowl until smooth and combined, then gently fold into the cold soup.

Gently stir avocado pieces into the soup, being careful not to break them up, and season with salt and pepper to taste.

Ladle the soup into chilled bowls and garnish each serving with fresh cilantro sprigs before serving.