More Breadcrumbs

Crabby Avocado Soup Recipe

Lucy Baker
Published: Last Updated:
Crabby Avocado Soup Recipe

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

Ingredients

  • For the guacamole:
  • 3 medium scallions, white and tender green parts only
  • 2 medium garlic cloves, unpeeled
  • 1 jalapeño, seeded and quartered lengthwise
  • 1 tablespoon vegetable oil
  • 3 Hass avocados, halved and pitted
  • 1/4 cup finely chopped cilantro leaves
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground pepper
  • For the soup:
  • 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 (optional)

Directions

  1. 1.

    Preheat a grill pan. In a small bowl toss the scallions, garlic, and jalapeño with the vegetable oil. Grill over moderately high heat turning occasionally until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.

  2. 2.

    Finely chop the scallions and jalapeño and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper, and serve.

  3. 3.

    Variation: For a brighter, crunchier guacamole, finely chop the scallions, garlic, and jalapeño and stir them in raw.

  4. 4.

    To make the soup: In a blender, puree 1 cup of the guacamole with the cold buttermilk, bottled clam juice, ice water, and fresh lime juice. Season the soup with salt and pepper. Ladle into 4 bowls and top with jumbo lump crab meat. Garnish with crème fraîche, fried tortilla strips, and finely chopped chives, if desired.

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

ADD A COMMENT

Add a rating with your comment:

Comments can take a minute to appear—please be patient! Some comments may be held for manual review.

PREVIEW YOUR COMMENT