Make Delicioso! The Perfect Summer Soup....or at Least in the Top 5!
Serve this zesty, creamy cold soup as a refreshing beginning course to your dinner or make it the main course! This chilled soup, which is topped with fiery, crisp serranos and sweet crab, is a nice alternative to a classic tomato gazpacho.
Chilled Avocado Soup with Crabmeat
Serves 4
Total Time: 1 hour, 30 minutes
Ingredients
3 large Hass avocados, halved, pitted and peeled
2 cups cold vegetable stock, preferably homemade
1/4 cup plus 1 tablespoon fresh lime juice
1/2 cup heavy cream
Kosher salt
Freshly cracked black pepper
Canola oil, for frying
4 medium serrano chiles, thinly sliced crosswise with seeds
1/2 pound jumbo lump crabmeat, picked for shell and cartilage bits
Garnish
Mexican crema and micro cilantro
Preparation
In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt and pepper. Cover and refrigerate until well chilled, at least 1 hour .
Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.
This soup would be paired well with a crisp chilled salad, a crusty loaf of french bread and a glass of Pinot Grigio!
Make Ahead. The avocado soup can be refrigerated overnight.
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