Monday, July 7, 2014

Chilled Cucumber & Avocado Soup with Lump Crab







Creamy avocado and fresh cucumber partner exquisitely in this light and refreshing Chilled Cucumber & Avocado Soup with Crabmeat, perfect as an elegant first course or light summer lunch on a hot afternoon. Low in carbs and high in savoury and sensory appeal, this delicious soup can be prepared well in advance and simply chilled until it's ready to be served. Just purée all of the ingredients together in a blender or food processor with a dollop of crème fraîche and a squeeze of fresh lime juice, and enjoy this tasty tribute to summer's abundant produce. Splurge with a garnish of cooked lobster, flaky crabmeat, or perhaps one or two large sautéed prawns, along with some chopped tomato, avocado and a shot of tabasco. Rich and creamy, this soup is best enjoyed in smaller portions, such as small bowls or shot glasses with a colourful array of festive garnishes to celebrate the season.




Chilled Cucumber & Avocado Soup with Crabmeat
Serves 4

2 english cucumbers, peeled, seeded, and chopped
1 medium avocado, chopped
3 green onions, chopped 
1 cup buttermilk 
1/2 cup crème fraîche or sour cream 
juice of 1 lime 
2 tbsp chopped cilantro 
1/4 tsp ground cumin 
salt, to taste 

Garnish: 
2 plum tomatoes, seeded and chopped
1 avocado, diced
1 cup lump crabmeat, flaked


Place all the ingredients together in a blender and process until smooth. Cover and chill for 1-2 hours. To serve, pour the soup in decorative glasses or bowls, and garnish with chopped tomato, avocado, cilantro, flaked lump crabmeat and finish with some fresh ground black pepper.