CHILLED AVOCADO SOUP TOPPED WITH CRAB

Chilled Avocado Soup Topped With Crab image

Avocados are ripening more quickly than we can think up recipes for them!Found this in F&W Magazine, June 2008 edition - it is a combination of two recipes and it was awesome!!! It is fast and healthy - the guacamole is made first & then the soup takes no time at all.These are Grace Parisi recipes - from: Guacamole, The Remix. Didn't allow for cooling time. UPDATE: 07/14/2010 - We made this soup again and added 1/2 cup fresh tomatillos, 1 serrano pepper, & 2 T minced red bell pepper, It gave the soup a great flavor and added a little something else. We also added 1/2 tsp grated orange rind which infused crabmeat which floated atop the rich & creamy soup. Yum :)

Provided by Manami

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Previous Next

Ingredients

2 medium garlic cloves, unpeeled
3 scallions, white and tender green parts only (medium in size)
1 jalapeno, seeded and quartered lengthwise
1 tablespoon vegetable oil
3 Hass avocadoes, halved and pitted
1/4 cup finely chopped cilantro leaf
2 tablespoons fresh lime juice
salt & freshly ground black pepper
1 cup guacamole
1 cup cold buttermilk
3/4 cup bottled clam juice or pw-sodium chicken broth
1/2 cup ice water
1 tablespoon fresh lime juice
salt and pepper
jumbo lump crab meat
creme fraiche
fried corn tortilla strips
finely chopped chives, for garnish

Steps:

GUACAMOLE:.
Preheat a grill pan.
In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
Transfer to a work surface and let cool.
Finely chop the scallions and jalapeno; transfer to medium bowl.
Peel the garlic cloves, mash them to a paste and add them to the bowl.
Scoop the avocado flesh into the bowl and coarsely mash with a fork.
Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
Season the soup with salt and pepper.
Pour the soup into 4 bowls and top with the jumbo lump crab meat.
Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.

Nutrition Facts : Calories 282, Fat 24, SaturatedFat 3.5, Cholesterol 3.8, Sodium 174.8, Carbohydrate 16.7, Fiber 9.3, Sugar 3.9, Protein 5.2

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #soups-stews #fruit #seafood #vegetables #american #southwestern-united-states #tex-mex #dinner-party #crab #spicy #citrus #lime #shellfish #clams #peppers #taste-mood #presentation #served-cold