CHILLED AVOCADO SOUP TOPPED WITH CRAB

“Put this recipe on the blog,” he insisted.  So, here it is just for you Rod.  It comes from the Food and Wine online newsletter.  It’s a snap to make and sooo good.  The recipe states it serves four, but the servings are puny.  I will try to double it next time.acac.crab.soup1 cup of Guacamole

1 cup cold buttermilk

3/4 cup bottled clam juice (I substituted fish broth)

1/2 cup ice water

1 tablespoon fresh lime juice

Salt and pepper

Jumbo lump crab meat ( I used canned and it was not jumbo)

Creme fraiche, fried tortilla strips and finely chopped chives for garnish.

In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.  Season the soup with salt and pepper.  Pour soup into four bowls and top with crab. (I may try shrimp next time.)  Garnish with creme fraiche, fried tortilla strips (I skipped these) and finely chopped chives.

 

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