Chilled Avocado Soup with Crab meat Salad
Published June 28, 1997
- Total Time
- 15 minutes, plus chill time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
FOR THE SOUP
6 avocados, peeled and pitted
1 clove garlic
2 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
½ teaspoon freshly ground black pepper
Fresh cilantro, for garnish
FOR THE CRAB MEAT SALAD
¼ cup fresh lime juice
1 tablespoon Dijon-style mustard
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
½ cup olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons pink peppercorns, ground
1 pound fresh lump crab meat, picked over for shells
Preparation
- Step 1
To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
- Step 2
To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
- Step 3
Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.
Private Notes
Comments
A fabulous and fascinating first course! Made exactly to recipe, it was a perfect starter to a Valentine’s dinner.
Didn't make this soup, but made the crab meat salad to use on Melissa Clark's Chilled Corn Soup with Basil. Garnished that soup with avocado slices and dollops of this crab meat salad.
