Chilled Avocado Soup with Crab meat Salad

Published June 28, 1997

Total Time
15 minutes, plus chill time
Rating
5(25)
Comments
Read comments

Featured in: A Day for Puree

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement


Ingredients

Yield:Six servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

29 grams carbs; 253 milligrams cholesterol; 1055 calories; 48 grams monosaturated fat; 7 grams polyunsaturated fat; 38 grams saturated fat; 98 grams fat; 15 grams fiber; 1302 milligrams sodium; 24 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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.

  3. Step 3

    Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
25 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.

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.

Private comments are only visible to you.

or to save this recipe.