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MEET THE GROWERS
John Edward Delwiche Jr.
Delwiche Ranch
Carpinteria, California
Grew up on the grove and is a third-generation farmer. Always knew he would follow in his father’s footsteps and eventually took over the day-to-day operations of the ranch about 10 years ago. Loves being outside and among the trees. Has three daughters who...
CHILLED AVOCADO SOUP WITH SMOKED PAPRIKA TOMATO VINAIGRETTE
Categories
- Soups,
- Vegetarian
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Author: Chef Matthew Herter
Recipe Provided By the California Avocado Commission
Ingredients
-
2.000
2
ripe California avocados peeled and seeded
-
0.500
½
cup
vegetable stock
-
0.500
½
cup
creme fraiche
-
1.000
1
jalapeno pepper, seeded
-
1.000
1
Tbsp.
chopped fresh cilantro
-
0.000
lemon, juiced
-
0.250
¼
tsp.
minced shallot
-
0.500
½
tsp.
toasted cumin
-
1.000
1
Tbsp.
salt
-
0.500
½
Tbsp.
white pepper
-
0.000
Smoked paprika tomato vinaigrette
Instructions
- In food processor blend all ingredients. Strain if desired.
- Serve in chilled soup bowl with garnish of Smoked Paprika Tomato Vinaigrette.
*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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