California Avocado season has ended.


Two-Tone Soup

Total time:


Prep time:


Cook time:


Two-Tone Soup



Serves: 24

1 lb. 8 ounces shallot, diced
3 Tbsp. vegetable oil
3 quarts + 3 cups chicken or vegetable stock
2 Tbsp. grated lemon zest
24 California Avocados (12 lbs.)
3 cups half and half
3 Tbsp. salt
1 Tbsp. white pepper
1/4 cup lemon juice
48 California Avocado slices
As needed Vichyssoise, optional

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Sauté shallot in oil until soft, about 5 minutes.
  2. Stir in stock and lemon zest; simmer 10 minutes.
  3. Cut avocados in chunks; stir into stock.
  4. Puree.
  5. Stir in half and half; chill.

  6. Stir in lemon juice; season to taste.
  7. Garnish each serving with 2 avocado slices.

    To serve avocado soup hot:
  8. Reserve soup after adding half and half; do not add lemon juice.
  9. Heat 1 cup soup; do not boil.
  10. Remove from heat; stir in 1/2 teaspoon lemon juice.
  11. Garnish with 2 avocado slices.
  12. Pour half of each of chilled avocado soup and vichyssoise into bowl at the same time so they meet in the middle

    To serve avocado soup chilled:

Serving Size = 1 Cup

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)