Serious Eats: Recipes
Crabby Avocado Soup
Here is what I learned while cooking this week's Magazine Recipe Review: when life gives you so-so guacamole, make Chilled Avocado Soup with Crab.
When you live in a city, as I do, the summer issues of food magazines can get a little depressing—all those articles on backyard barbecues and beach side clam bakes. I'm lucky enough my front stoop faces the sun; forget having the outdoor space for a souped-up grill, or even a tiny hibachi.
After enviously eying all the recipes in the June issue of Food & Wine for homemade barbecue sauce and grilled steaks, not to mention Jean-Georges' Spit-Roasted Suckling Pig, I decided to make the Guacamole with Charred Jalapeño and Scallions.
I don't even have a grill pan, so using author Grace Parisi's tip for a "brighter, crunchier guacamole," I skipped the charring step and stirred in the jalapeño, scallions, and garlic raw. The recipe came together in under five minutes, and while it was perfectly creamy and lime-y, it was also somehow lacking. Perhaps it needed some chopped tomatoes, or a dash or two of cumin?
Fortunately, there were sub-recipes included in the article, including one for Chilled Avocado Soup with Crab. Simply whir a cup of the guacamole in the blender with a few other ingredients, and voilà—a whole new dish. The soup was thick, a little bit sweet, and a little bit briny. Along with some baked tortilla chips and peach salsa, and paired with a tall glass of lemonade, it made a perfect lunch. If only I had my own pool to eat it by...
Chilled Avocado Soup with Crab
Adapted from Food & Wine Magazine