Chilled Avocado Soup Appetizers With Crab Recipes

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CHILLED AVOCADO SOUP



Chilled Avocado Soup image

Provided by Marcela Valladolid

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 13

3 tablespoons olive oil
1 cup diced white onion
1 serrano chile, stemmed, seeded, and diced
3 garlic cloves, minced
Salt, for seasoning, plus 1 teaspoon
4 firm ripe avocados, halved, pitted, peeled and mashed
4 cups chicken broth
1/4 cup fresh lemon juice
1/4 cup chopped fresh cilantro leaves
2 cups water
1 teaspoon freshly ground black pepper
1/2 cup Mexican sour cream or creme fraiche, whisked to soften*
Crostini or croutons, for serving, optional

Steps:

  • Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
  • Season with salt, to taste. Remove from the heat and set aside to cool.
  • Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
  • Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

AVOCADO AND CRAB SOUP



Avocado and Crab Soup image

Provided by Shaun McCrain

Categories     Soup/Stew     Appetizer     Picnic     Quick & Easy     Graduation     Backyard BBQ     Dinner     Lunch     Crab     Avocado     Summer     Shower     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup lump crabmeat
1 celery stalk, diced
1/2 tablespoon chervil, chopped
1 teaspoon finely grated lemon zest
2 avocados
1 cup vegetable stock
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
3/4 teaspoons kosher salt

Steps:

  • Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
  • Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
  • Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD



Chilled Avocado Soup with Crab meat Salad image

Provided by Molly O'Neill

Categories     project, salads and dressings, appetizer

Time 15m

Yield Six servings

Number Of Ingredients 15

6 avocados, peeled and pitted
1 clove garlic
2 cups buttermilk
4 cups milk or light cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh cilantro, for garnish
1/4 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
1/2 cup olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons pink peppercorns, ground
1 pound fresh lump crab meat, picked over for shells

Steps:

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

Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 55 grams, Carbohydrate 29 grams, Fat 98 grams, Fiber 14 grams, Protein 24 grams, SaturatedFat 38 grams, Sodium 1289 milligrams, Sugar 10 grams, TransFat 0 grams

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

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

CHILLED SWEET CORN BROTH WITH CRAB AND AVOCADO SALAD



Chilled Sweet Corn Broth with Crab and Avocado Salad image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 20

1/4 cup olive oil
1 cup finely chopped white onion
1/2 cup finely chopped celery
4 ears fresh corn, kernels removed (about 2 cups kernels)
4 sprigs fresh thyme
4 1/2 cups water
Salt and freshly ground pepper
Salt and freshly ground pepper
Crab and Avocado Salad, recipe follows
Chopped fresh chives, for garnish
Freshly ground white pepper, for garnish
Extra-virgin olive oil, for garnish
2 oranges, juiced
1 lime, juiced
1 lemon, juiced
1/2 cup extra-virgin olive oil
Salt and freshly ground white pepper
Salt and freshly ground white pepper
1 pound jumbo lump or lump crabmeat, flaked
3 avocados, peeled, coarsely chopped

Steps:

  • Heat the olive oil in a saucepan over medium heat. Add the onion and celery and saute for 5 minutes. Stir in the corn, thyme, and water and season with salt and pepper. Bring to a boil, reduce the heat and simmer for 15 minutes. Remove the thyme sprigs. Remove the soup in batches to a blender and puree until smooth. Strain the soup through a fine sieve. Season with salt and white pepper. Add slightly more salt than needed to compensate for the cold serving temperature. Cover and chill for 3 hours or longer. Divide the Crab and Avocado Salad between 6 chilled bowls. Arrange the salad in a ring in each bowl. Spoon the soup into the center. Garnish with chopped fresh chives, freshly ground white pepper and a drizzle of extra-virgin olive oil.
  • Whisk the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Fold in the crab meat and avocados. Adjust seasonings. Cover and chill.

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
  • Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  • Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

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