24 kumamoto oysters

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2 Fresh California Avocados*, small dice

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1 Tbsp. lime juice juice

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2 Tbsp. extra virgin olive oil, divided

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As needed sea salt to taste

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As needed Tomato Consomme (recipe follows)

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As needed Tomato Sorbet (recipe follows)

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2 Tbsp. chives, finely chopped

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3 Roma tomatoes

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1 tsp. agar agar

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As needed sea salt to taste

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8 oz. tomato juice

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8 oz. carrot juice

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12 oz. celery juice

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1 3/4 oz. trimoline sugar

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1 1/4 oz. glucose powder

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1 oz. sugar

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1 tsp. sorbet stabilizer

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1/4 oz. grated horseradish (2 Tbsp.)

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1/4 oz. sherry vinegar (1/2 Tbsp.)

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1/2 tsp. sea salt

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1/2 tsp. ground black pepper

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As needed hot sauce

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.