1Puree avocado in a blender or food processor until smooth. Sautee chopped shallots in olive oil until tender but not brown; set aside to cool.
2In a large bowl, whisk together avocado with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
3Chill for at least half an hour before serving. Garnish with diced tomato.
