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

---

Vichyssoise, optional

---

*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.