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MEET THE GROWERS
Bob Staller
Morro Creek Ranch
Morro Bay, California
Worked for over 55 years in reclamation agriculture, making unproductive land flourish and thrive all the way from the Middle East to Morro Bay. Bought the 348-acre Morro Creek Ranch in 1978. Sees the tremendous potential of the avocado and loves ideas that allow...
COOL CALIFORNIA AVOCADO SOUP
Categories
- Soups,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Ingredients
-
2.000
2
avocados,
-
0.000
Chilled juice from one half lime
-
1.000
1
tsp.
salt
-
1.000
1
tsp.
sugar
-
1.000
1
tsp.
ground cumin
-
1.000
1
cup
buttermilk
-
1.000
1
cup
cold spring water
Instructions
- Cut avocados in half.
- Place a quarter of one avocado aside for garnish.
- Scoop out the rest of the avocado halves and place in a blender.
- Add lime juice, salt, sugar and cumin and puree.
- Keep the blender going and add buttermilk slowly once the soup is pureed.
- Then add the cold water slowly.
- Chill and freeze for half an hour before serving.
- Cut the reserved quarter avocado in segments and decorate cool avocado soup.
*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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