Chilled Cream of Avocado Soup with Dungeness Crab
Want a refreshing and creamy soup that’s totally satiating? Well, go grab your blender and this meal will be in your belly in about 15 minutes.
Servings: 4
Ingredients
- 1 medium Dungeness crab cooked in boiling salted water or 1 cup of canned crab meat
- 2 large Haas avocados peeled, pitted, and roughly diced
- 1.75 cup coconut cream or coconut milk, divided I like to use Aroy-D coconut cream
- Diamond Crystal kosher salt
- 1/4 teaspoon ancho chili powder
- 1/4 cup water
- Juice from 1 lime
- Freshly ground black pepper
Instructions
- Break out your cooked or canned Dungeness crab, and get all the meat out.
- Refrigerate the crab meat until chilled.
- Throw the avocado chunks in a blender, along with 1 cup of the coconut cream, a generous pinch of salt, and a dash of Ancho chili powder.
- Purée until you get a thick avocado slurpee texture.
- Transfer to a bowl, add the water and the remaining coconut cream, and stir until smooth.
- Press some plastic wrap on the surface of the liquid, seal tightly, and chill in the fridge for an hour if time allows.
- Take the crab meat out of the fridge, and season it with some of the remaining lime juice, salt, and pepper.
- When ready to serve, add 1-2 tablespoons of the lime juice, some freshly-ground black pepper, and another pinch of salt. Adjust the seasonings to taste and ladle the creamy, cool soup into chilled bowls and top with a generous dollop of crab.
Nutrition
Calories: 399kcal | Carbohydrates: 11g | Protein: 8g | Fat: 36g | Fiber: 9g | Sugar: 1g