Chilled Avocado Soup Topped With Crab
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 :)
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.
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.
Ingredients
garlic cloves, scallions, jalapeno, vegetable oil, hass avocadoes, cilantro leaf, fresh lime juice, salt & freshly ground black pepper, guacamole, buttermilk, bottled clam juice, ice water, salt and pepper, jumbo lump crab meat, creme fraiche, corn tortilla strips, chives