Thick, rich, creamy and oh-so-heart-healthy, this summer delight can be used as an appetizer or as a main-course soup. If you desire a thinner presentation, add white wine or a bit of chicken or vegetable broth. Enjoy!
COOK’N TELL CHILLED AVOCADO CRAB SOUP
Photo by Devon O.Kocian Fresh Soup Ingredients
2 large avocados, approx. 3 cups, diced 2 cups cucumber, diced 1 cup honeydew melon, diced 1/2 cup white onion, diced 1/2 cup vegetable broth 4 tablespoons lime juice Salt and ground black pepper — to taste
* Crab and Fresh Corn Soup Topping (next column) * Crab and Fresh Corn Soup Topping
1/2 cup crab, lump or claw meat 1/4 cup fresh corn, cut from the cob 2 tablespoons red onion 2 tablespoons cilantro, minced 1 tablespoon apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon ground pepper
— Combine all ingredients in a bowl. Cover and set aside to top soup, before serving.
Liquefy all soup ingredients in a blender, adding avocado last. Chill soup for 2 -4 hours before serving. Garnish each bowl of soup with a heaping spoonful of Crab Topping. Serve with an accompaniment of crab claws and butter-dipping sauce — (1 stick butter, 2 cloves minced garlic, 1 tablespoon salt). — Bon App´etit
serves 4 62
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