Chilled Avocado Soup Topped With Crab

Ingredients

GUACAMOLE (1 CUP)

• 2 medium garlic cloves, unpeeled
• 3 scallions, white and tender green parts only (medium in size)
• 1 jalapeno, seeded and quartered lengthwise
• 1 tablespoon vegetable oil
• 3 Hass avocadoes, halved and pitted
• 1/4 cup finely chopped cilantro leaf
• 2 tablespoons fresh lime juice
• salt & freshly ground black pepper

CHILLED AVOCADO SOUP TOPPED WITH CRAB

• 1 cup guacamole
• 1 cup cold buttermilk
• 3/4 cup bottled clam juice
• 1/2 cup ice water
• 1 tablespoon fresh lime juice
• salt and pepper
• jumbo lump crab meat
• creme fraiche
• fried corn tortilla strips
• finely chopped chives, for garnish

Directions

1. 1

   GUACAMOLE:.

2. 2

   Preheat a grill pan.

3. 3

   In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.

4. 4

   Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.

5. 5

   Transfer to a work surface and let cool.

6. 6

   Finely chop the scallions and jalapeno; transfer to medium bowl.

7. 7

   Peel the garlic cloves, mash them to a paste and add them to the bowl.

8. 8

   Scoop the avocado flesh into the bowl and coarsely mash with a fork.

9. 9

   Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).

10. 10

    CHILLED AVOCADO SOUP TOPPED WITH CRAB:.

11. 11

    In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.

12. 12

    Season the soup with salt and pepper.

13. 13

    Pour the soup into 4 bowls and top with the jumbo lump crab meat.

14. 14

    Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.