It has been so hot on the East Coast this past week that I was inspired to make a nice cold soup for dinner. This crab & avocado soup was so simple to make, yet it was so delicious. If you love avocado, lime & crab like I do – you can’t lose with this soup! It is served chilled & creamy and is perfectly refreshing on a hot summer day.
I bought a can of lump crab meat at the market and went from there. I did a little online searching for ideas and was inspired by a recipe from Bon Appetite. I used the basic proportions and then added my own twist to it.
You make the soup part first so that it can begin to chill while you put together the crab salad.
* This recipe makes 2-4 servings – depending on the size of the bowls you serve it in. If they are small, you will have enough crab leftover for a sandwich or salad the next day!
You will need:
- 2 ripe avocados
- 2 limes (the zest and juice)
- 1/4 cup of sour cream or creme fraiche ( plain yogurt could work too)
- 1 cup of vegetable broth (or more)
* salt & pepper to season
Put these ingredients together in a blender and blend until smooth.
Put the glass part of the blender in the fridge and chill.
Meanwhile prepare the crab salad which will be placed on top when serving.
- one small can of crab meat
- 2 TB. of a red onion minced
- 2 to 3 TB. of a red pepper minced
- zest and juice of 1 lemon
- 1 TB. of sour cream or creme fraiche
- salt & fresh pepper
Toss the ingredients gently together in a bowl – you want to keep nice lumps of crab for texture. Chill.
When you are ready to serve, pour the avocado soup in chilled bowls. Top with a few spoonfuls of the crab salad to each bowl, and a dollop of sour cream (or creme fraiche). Garnish with some of the minced ingredients and a dash of smoked paprika (or Chesapeake Bay Seasoning), a squeeze of lemon and some more salt & fresh ground pepper. (I added some micro greens too).
This soup makes a very refreshing and delicious summer meal. I will definitely make it again since I love all the ingredients so much and they blend perfectly together. Crackers or a toasted baguette would round it out nicely.
The next day for lunch I added a scoop of the crab salad (what was left) to the top of a bed of greens and sliced garden tomatoes. I drizzled the salad with olive oil, a squeeze of lemon and some freshly grated salt & pepper. A spoonful of capers sprinkled on top was the perfect addition.