Chilled Avocado Soup Topped With Crab

Total Time
Prep 25 mins
Cook 5 mins

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 :)

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.


Most Helpful

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.

Just Nora August 09, 2008

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