You’re hot. You’re sweating. And you’re starving. The last thing you want to do is to slave over a hot stove, no matter how good your AC is. Enter- the beauty that is a cold soup. One appliance, no heat. Besides the prep work, only one step… perfection.
While I’m calling out the avocado in the title, she is by no means the star. I think the beauty of this dish lies in the ensemble cast. Each player steps up, delivers, and returns to the line. It’s like a garden celebration in your mouth. Cucumbers, tomatoes and avocados mingle for earthiness, while the lemon, sour cream and Sriracha add brightness and heat.
Adjust the cumin, lemon and Sriracha to your taste, my units are just a starting point.
Don’t be turned away from the crab salad because of cost. I went to the seafood counter and got a single cluster of crab legs for under $5. Even though it’s a little more work, I prefer the taste to the stuff in the tub. The crab salad makes tons and was amazing on bed of greens the next day.
As I’ve made clear time and time again, I love soup, and a nice creamy cold soup on a hot summers day can be just as comforting as a hot soup warming your bones during winter. It’s time to get your soup on kids.
Creamy Cold Avocado Soup with Crab Salad
3 large avocados, pitted, peeled, quartered
1 medium cucumber, peeled, seeded, cubed
1 c tomato, seeded, chopped
1 medium lemon, juiced
1 1/2 cups buttermilk
1/2 c plain yogurt or sour cream
2 cloves garlic, minced
2 t cumin
1/2 t Sriracha
1/2 t salt
6 ounces lump crabmeat, drained and picked for shells
5 cherry tomatoes, chopped
1 tbl fresh chives, chopped
1/2 medium lemon, juiced
1 t lemon peel, grated
queso fresco, crumbled
salt & pepper, to taste
Combine all ingredients in food processor. Blend until smooth and creamy. Cover and chill for at least 2 hours.
For Crab Salad:
In a medium bowl, combine all ingredients, except queso fresco, and toss to combine.
Serve soup chilled with crab salad on top. Crumble queso over top of soup and enjoy!