Avocado Soup-Chilled-Topped with Crab

By timbrehse

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.