Wednesday, July 20, 2011
Chilled Avocado Soup with Crab
Since the country seems to be in the middle of a heat wave, I thought a nice chilled soup would hit the spot. This is adapted from Food and Wine magazine.
1 1/2 cups Guacamole with Charred Jalapeno and Green Onions (see below)
1 cup low-fat buttermilk
3/4 cup bottled clam juice
1/2 cup ice water
1 Tablespoon fresh lime juice
salt and freshly ground pepper
lump crab meat
Creme fraiche, or sour cream, and chopped green onion for garnish.
In a blender puree the Guacamole with cold buttermilk, chilled bottle clam juice, ice water and lime juice. Season with salt and pepper.
Pour the soup into 4 bowls and top with lump crab meat. Garnish each bowl of soup with creme fraiche and finely chopped chives.
Guacamole with Charred Jalapeno and Green Onions
3 medium green onions, white and tender green parts only
1 jalapeno, seeded and quartered lengthwise
1 Tablespoon vegetable oil
3 Hass avocados, halved and pitted
2 roasted garlic cloves
1/4 cup finely chopped cilantro leaves
2 Tablespoons fresh lime juice
Salt and freshly ground pepper
Preheat a grill pan. In a small bowl, toss the green onions and jalapeno with the vegetable oil. Grill over medium high heat, turning occasionally, until charred all over, 5-6 minutes. Put back in bowl and let cool.
Finely chopped the green onions, jalapeno, and garlic cloves. Scoop avocado 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.
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