Chilled Avocado Soup

It’s starting to warm up! And that means it’s time to make the transition from hot, winter soups to chilled, summer soups! One of my favorite soups to make this time of year is my chilled avocado soup. And it’s super easy!

Ingredients

3 avocados

1 lemon

1/4 teaspoon sea salt

1/4 cup extra virgin olive oil

Black pepper

Large handful of cilantro, roughly chopped

1/2 yellow onion, roughly diced

White wine vinegar

3/4 cup water

1/2 cup white wine

Handful lump crabmeat (claw)

Finely sliced red onion

Preparation

In a blender, combine the avocados (de-pitted), the lemon (no rind), the salt, black pepper to taste, the olive oil, most of the cilantro, and the yellow onion. Pulse several times and then blend (I like “smoothie” setting) while pouring in the remainder of your liquid ingredients (water and several splashed of white wine vinegar). Blend until the soup reaches a creamy consistency.

In a separate bowl, combine the crabmeat with the remainder of your cilantro. Splash with some more white wine vinegar and a sprinkle of black pepper and mix it all together.

Chill the avocado soup before serving. To serve, top the soup with the crabmeat mixture and the finely sliced red onion.