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MEET THE GROWERS
Dorcas McFarlane and Gordon Kimball
J.K. Thille Ranch
Santa Paula, California
Dorcas McFarlane Fifth-generation Californian and mother of six children. The epitome of a successful, independent woman. Took over the 280-acre J.K. Thille Ranch after her husband’s passing in 1972. Self-described as “too stubborn” to let anyone else do it. Balanced being a full-time mom...
CHILLED CALIFORNIA AVOCADO SOUP WITH KUMAMOTO OYSTERS
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Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Recipe by Chef Adjey
Recipe Provided By the California Avocado Commission
Ingredients
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2.000
2
California avocados, ripe
-
1.000
1
lemon, juiced
-
1.000
1
lime, juiced
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0.500
½
bunch cilantro
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2.000
2
cups
chicken stock
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0.500
½
tsp.
tabasco sauce
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0.500
½
tsp.
worcestershire sauce
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0.250
¼
tsp.
Cayenne pepper
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0.000
salt and white pepper to taste
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8.000
8
kumamoto oysters shucked (save the juice)
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0.000
cilantro leaves to garnish
Instructions
- Peel and seed avocados.
- Place all ingredients except the oysters into a blender and blend.
- Chill soup.
- Serve chilled soup with two fresh oysters and juice on top, garnished with two cilantro leaves.
- Drizzle extra virgin olive oil on top of oysters.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
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