Chilled Cucumber and Avocado Soup with Crab

Chilled Cucumber and Avocado Soup with Crab

If you’re looking to wow someone, look no further. Ridiculously easy to make, super snazzy to serve, this soup is a silky pale green garnished with avocado pieces, flecks of fresh dill, and a succulent pile of pink crab. Nice.

Serves 4 to 6

  • 2 limes
  • 2 cups buttermilk
  • 2 cups kefir or non-Greek style yogurt
  • 1/2 cucumber, peeled and cut into large chunks
  • 1/2 jalapeno, seeded and deveined, or more to taste
  • 1 large clove garlic
  • 2 large avocados, peeled and pitted, divided
  • 2 tablespoons chopped fresh dill, divided
  • Salt and freshly ground pepper to taste
  • 6 ounces cooked lump crab meat, picked over

Zest the limes. Squeeze the limes to yield 2 tablespoons of juice. In the bowl of a food processor or the jar of a blender, combine the lime zest, lime juice, buttermilk, kefir, cucumber, jalapeno, garlic, and 1 1/2 avocados and process to puree, scraping down the bowl or jar as necessary. Transfer to a large bowl and stir in 1 tablespoon of the dill and salt and pepper to taste. Cover and refrigerate until well chilled, at least an hour. (You can keep the soup up to about a day, storing it covered in the refrigerator.)

Dice the remaining 1/2 avocado. Divide the soup among shallow bowls and mound some of the crab in the center of each. Garnish with the diced avocado and the remaining 1 tablespoon of dill and serve.


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