Chilled Avocado Soup Topped With Crab

READY IN: 30mins
Recipe by Manami

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 :)

Top Review by Just Nora

Delicious! We backed off and did half the jalapeno - can't do too spicy. I did not top with crab, but did serve with a dollop of sour cream and a wedge of lime. Cool, delicious and satisfying.

Ingredients Nutrition


  2. Preheat a grill pan.
  3. In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
  4. Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
  5. Transfer to a work surface and let cool.
  6. Finely chop the scallions and jalapeno; transfer to medium bowl.
  7. Peel the garlic cloves, mash them to a paste and add them to the bowl.
  8. Scoop the avocado flesh into the bowl and coarsely mash with a fork.
  9. 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!).
  11. In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
  12. Season the soup with salt and pepper.
  13. Pour the soup into 4 bowls and top with the jumbo lump crab meat.
  14. Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.

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