Photo: Cala
Chilled California Avocado Soup with Kumamoto Oysters
13 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
533
Calories
46g
Protein
29g
Fat
29g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Oyster | 6 medium (84g) | 81 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 California avocados, ripe
- 1 lemon, juiced
- 1 lime, juiced
- ½ bunch cilantro
- 2 Cups chicken stock
- ½ tsp tabasco sauce
- ½ tsp worcestershire sauce
- ¼ tsp Cayenne pepper
- salt and white pepper to taste
- 8 kumamoto oysters shucked (save the juice)
- cilantro leaves to garnish
- =
Directions
1
Peel and seed avocados.
2
Place all ingredients except the oysters into a blender and blend.
3
Chill soup.
4
Serve chilled soup with two fresh oysters and juice on top, garnished with two cilantro leaves.
5
Drizzle extra virgin olive oil on top of oysters.
Recipe sourced from
fandom