Chilled California Avocado Soup with Kumamoto Oysters

Region / culture: California, USA | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Chilled California Avocado Soup with Kumamoto Oysters is a refreshing and flavorful dish that combines the creamy texture of ripe avocados with the briny taste of fresh oysters. This soup is perfect for a light and elegant appetizer or a refreshing summer meal.

History

This recipe is a modern twist on traditional avocado soup, which has been enjoyed in California for decades. The addition of Kumamoto oysters adds a unique and luxurious touch to the dish, making it a favorite among food enthusiasts.

Ingredients

2 ripe california avocados
1 lemon, juiced
1 lime, juiced
0.5 bunch of cilantro
2 cups of chicken stock
0.5 tsp of tabasco sauce
0.5 tsp of worcestershire sauce
0.25 tsp of cayenne pepper
salt and white pepper to taste
8 shucked Kumamoto oysters (save the juice)
cilantro leaves to garnish

How to prepare

Peel and seed the avocados.
Place all ingredients except the oysters into a blender and blend.
Chill the soup.
Serve the chilled soup with two fresh oysters and juice on top, garnished with two cilantro leaves.
Drizzle extra virgin olive oil on top of the oysters.

Variations

Add a dollop of sour cream or Greek yogurt on top of the soup for added creaminess.
Garnish with diced tomatoes, red onions, and jalapenos for a fresh and spicy twist.
Substitute the Kumamoto oysters with another type of fresh oysters or seafood, such as shrimp or crab.

Cooking Tips & Tricks

Make sure to use ripe avocados for the best flavor and texture.

- Adjust the amount of tabasco sauce and cayenne pepper to suit your taste preferences.

- Chill the soup for at least an hour before serving to allow the flavors to meld together.

- Shuck the Kumamoto oysters right before serving to ensure they are fresh and flavorful.

Serving Suggestions

Serve this soup as a light appetizer before a seafood dinner or as a refreshing lunch on a hot summer day.

Cooking Techniques

Blend the soup until smooth and creamy for the best texture.

- Chill the soup in the refrigerator for at least an hour before serving to enhance the flavors.

Ingredient Substitutions

Use vegetable stock instead of chicken stock for a vegetarian version of this soup.

- Substitute cilantro with parsley or basil for a different flavor profile.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 24 hours. Add the oysters and garnishes right before serving.

Presentation Ideas

Serve the soup in chilled bowls for an elegant presentation. Garnish with a drizzle of olive oil and a sprinkle of cayenne pepper for a pop of color.

Pairing Recommendations

Pair this soup with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the avocado and oysters.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Chilled California Avocado Soup with Kumamoto Oysters contains approximately 200 calories.

Carbohydrates

Each serving of Chilled California Avocado Soup with Kumamoto Oysters contains approximately 10 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 15 grams of healthy fats from the avocados and olive oil.

Proteins

Each serving of this soup contains approximately 5 grams of protein from the chicken stock and oysters.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and magnesium.

Alergens

This recipe contains shellfish (oysters) and may not be suitable for individuals with shellfish allergies.

Summary

Overall, this soup is a nutritious and delicious dish that is rich in healthy fats, vitamins, and minerals.

Summary

Chilled California Avocado Soup with Kumamoto Oysters is a delicious and nutritious dish that is perfect for a light and refreshing meal. With its creamy texture, briny oysters, and flavorful spices, this soup is sure to impress your guests and leave them wanting more. Enjoy this soup as a starter or a main course, and savor the flavors of California in every bite.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Chilled California Avocado Soup with Kumamoto Oysters. It was a warm summer day, and I had just returned from a trip to California where I had the pleasure of trying this delicious dish at a local restaurant.

The soup was light and refreshing, with the perfect balance of creamy avocado and briny oysters. I knew right away that I had to recreate it at home. Luckily, the chef at the restaurant was kind enough to share his recipe with me.

He explained that the key to the soup's success was using ripe California avocados and fresh Kumamoto oysters. He also emphasized the importance of chilling the soup for at least a few hours before serving, to allow the flavors to meld together.

I eagerly took notes as he walked me through the recipe, jotting down every ingredient and step in my trusty notebook. When I returned home, I couldn't wait to get into the kitchen and start cooking.

I began by gathering all the ingredients I would need: ripe avocados, Kumamoto oysters, shallots, garlic, cilantro, lime juice, and chicken broth. I carefully peeled and diced the avocados, being sure to save the pits for later. I minced the shallots and garlic, chopped the cilantro, and shucked the oysters, reserving their liquor.

Next, I sautéed the shallots and garlic in a bit of olive oil until they were fragrant and translucent. I added the diced avocados, chicken broth, and oyster liquor, and let everything simmer for a few minutes to allow the flavors to meld together.

Once the soup had cooled slightly, I transferred it to a blender and pureed it until it was smooth and creamy. I strained the soup through a fine-mesh sieve to remove any lumps, then seasoned it with salt, pepper, and a generous squeeze of fresh lime juice.

I placed the soup in the refrigerator to chill for a few hours, allowing the flavors to develop and intensify. In the meantime, I shucked the Kumamoto oysters and sliced them thinly, ready to be added to the soup just before serving.

When the soup was thoroughly chilled, I ladled it into bowls and topped each one with a few slices of Kumamoto oysters. I garnished the soup with a sprinkle of chopped cilantro and a drizzle of olive oil, then served it to my family with a side of crusty bread.

As we sat down to eat, I watched with anticipation as they took their first spoonfuls of the soup. Their eyes lit up with delight as they tasted the creamy avocado and briny oysters, the flavors blending together perfectly in every bite.

I couldn't help but smile with satisfaction, knowing that I had successfully recreated a dish that had brought me so much joy in California. My family raved about the soup, praising its complex flavors and refreshing taste.

From that day on, Chilled California Avocado Soup with Kumamoto Oysters became a staple in our household, a dish that reminded us of sunny days in California and the simple pleasure of enjoying a delicious meal with loved ones. And every time I make it, I am transported back to that warm summer day when I first discovered the recipe, grateful for the chef who shared his culinary wisdom with me.