Wednesday, July 24, 2013

avocado lime soup with fresh crab

What can I tell you about this? I served this soup as one of the appetizers at my last TK dinner and it received quite the rave reviews. I could probably have served this as a meal in itself with just some good bread - but there was a lot of food still to come out so appetizer it was. It comes together pretty quickly and in this Sacramento heat is quite refreshing. I think I originally found this in an old issue of Food and Wine. I of course made a couple changes based on flavor and the need to prep ahead of time. I also HIGHLY recommend you only use fresh crab - we did do a tasting with imitation crab and that was a definite "no go". If you love avocado you will truly enjoy this dish.


4 avocados - pitted, peeled, cut into chunks
2 or 3  cups vegetable stock or broth
1 cup cold milk
3 to 5 tablespoons fresh lime juice
(I like lots of lime juice - I may have used almost 1/2 cup)
about 1/4 pound crabmeat
4 radishes - sliced thin
cilantro - rough chop
cayenne pepper


puree the avocados in a food processor with half the lime juice, the milk and 2 cups of vegetable stock until smooth.
add a pinch of cayenne pepper and salt and pepper.
give it a couple more pulses and taste.
here i added another couple tablespoons of lime juice and a couple more pinches of cayenne pepper.
at this point it's pretty thick - keep adding vegetable stock until you reach a consistency you like.
taste for seasoning and add salt and pepper as needed.

when ready - ladle into bowls, garnish with a sprinkling of fresh pepper, the sliced radishes, the crabmeat and the cilantro.

serve immediately.

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