Chilled Avocado Soup Topped With Crab Recipes

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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

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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 AVOCADO SOUP APPETIZERS WITH CRAB



Chilled Avocado Soup Appetizers with Crab image

We have a large avocado tree outside our house, which is very common in Southern California, so I like to put them to good use in recipes. To give the soup an elegant touch, top it with edible flowers. -Dori Grasska, Pacific Palisades, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 15m

Yield 7 cups.

Number Of Ingredients 11

2 cups chicken or vegetable stock
1 cup plain yogurt
2 medium ripe avocados, peeled and pitted
1 medium apple, peeled and cubed
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2/3 cup creme fraiche or sour cream
8 ounces lump crabmeat, drained
Minced fresh cilantro and lime slices

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Steps:

  • Place the first eight ingredients in a blender; cover and process until smooth. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend., To serve, pour soup into shot glasses; top with creme fraiche, crab, cilantro and lime slices.

Nutrition Facts : Calories 53 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 133mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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

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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

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