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MEET THE GROWERS
Doug O'Hara
Ranch OHE
Valley Center, CA, California
Grower Doug O’Hara’s love for agriculture started during his studies at California Polytechnic State University, San Luis Obispo, where he majored in Soil Science and quickly fell in love with farming. After getting a grasp of what it took to tend to a farm,...
COLD AND CREAMY CALIFORNIA AVOCADO SOUP
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Preparation
0 min
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Cook Time
0 min
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Total Time
0 min
Recipe Provided By the California Avocado Commission from a consumer submission
Ingredients
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1.000
1
California Avocado, seeded, peeled and cubed
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1.000
1
green onion, cut into 1/2-inch pieces
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1.000
1
Tbsp.
lemon juice
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12.000
12
cilantro leaves
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0.000
several dashes of white pepper
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1.000
1
can (14-1/2 oz.) reduced sodium chicken broth (no fat); chilled
Instructions
- In a blender jar, combine avocado, green onion, lemon juice, cilantro and white pepper.
- Add 1 cup of the broth; cover and blend until smooth. Add remaining broth and blend 1 minute longer.
- Chill 30 to 60 minutes. Blend briefly before serving.
- Garnish each serving with 1 or 2 thin slices of avocado and sprig of cilantro, if desired.
- Serving Suggestions:
- Can be served in hollowed-out avocado half-shells.
- Scoop avocado from shells with spoon instead of peeling and cubing avocado. Use remaining avocado in Guacamole or tossed Salads.
*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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