Avocado Soup-Chilled-Topped with Crab

By timbrehse

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Rate this recipe 4.2/5 (5 Votes)

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Ingredients

1 cup of Guacamole with Charred Jalapeño and Scallions
1 cup cold buttermilk
3/4 cup bottled clam juice
1/2 cup ice water
1 tablespoon fresh lime juice
Salt and pepper
Jumbo lump crab meat
Crème fraîche, fried tortilla strips and finely chopped chives, for garnish

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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 crème fraîche, fried tortilla strips and finely chopped chives.