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  • Chilled Avocado Soup With A Crabmeat Relish

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    Chilled Avocado Soup With A Crabmeat Relish
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x Ripe avocados peeled, seeded, and minced
    • 2 c. Half-and-half
    • 2 c. Lowfat sour cream
    • 2 Tbsp. Chopped shallots
    • 1/2 c. Minced green onions
    • 2 tsp Minced garlic
    • 1 c. Chicken stock or possibly lowfat milk Juice of one lemon Tabasco sauce Worcestershire sauce Salt to taste Cayenne pepper to taste
    • 1 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Brunoise red peppers
    • 2 Tbsp. Brunoise yellow peppers
    • 2 Tbsp. Brunoise red onions
    • 1/2 lb Crab meat picked over for cartilage
    • 2 Tbsp. Finely-minced parsley

    Directions

    1. In a food processor, puree the avocados, half and half, lowfat sour cream, shallots, green onions, 1 tsp. garlic, chicken stock and lemon juice. Puree till smooth. Season the soup with Tabasco, Worcestershire sauce, salt and cayenne. Turn the soup into a glass bowl and refrigeratecompletely.
    2. In a saute/fry pan, heat the extra virgin olive oil. When the oil is warm, add in the peppers and onions. Season with salt and cayenne. Saute/fry for 30 seconds. Add in the remaining garlic and saute/fry for 30 seconds. Remove from the heat and cold completely.
    3. Turn the vegetables into a mixing bowl. Add in the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.
    4. This recipe yields 6 servings.

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