Chilled Avocado Soup Appetizers With Crab Recipes

Steps:

• GUACAMOLE:.
• Preheat a grill pan.
• In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
• Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
• Transfer to a work surface and let cool.
• Finely chop the scallions and jalapeno; transfer to medium bowl.
• Peel the garlic cloves, mash them to a paste and add them to the bowl.
• Scoop the avocado flesh into the bowl and coarsely mash with a fork.
• 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!).
• CHILLED AVOCADO SOUP TOPPED WITH CRAB:.
• In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
• Season the soup with salt and pepper.
• Pour the soup into 4 bowls and top with the jumbo lump crab meat.
• Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.

Steps:

• Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes.
• Season with salt, to taste. Remove from the heat and set aside to cool.
• Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours.
• Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.

Steps:

• Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
• Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
• To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.

Steps:

• To make the soup, puree the avocados and garlic in a food processor until smooth. Place in a bowl and whisk in the buttermilk and milk or cream until desired consistency is reached. Depending on the avocado, more or less milk or cream may be needed. Add salt and pepper and chill.
• To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl. Whisk in the olive oil. Stir in the capers and peppercorns. Add the crab meat and toss. Adjust the seasoning and chill.
• Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

Steps:

• Mix crabmeat, celery, chervil and lemon zest in a bowl. Cover and chill crab salad.
• Halve and pit avocados; scoop flesh into a blender. Add vegetable stock, crème fraîche, lime juice, kosher salt, and 1 1/4 cups water. Purée until smooth. Season soup to taste with salt and pepper; chill.
• Divide soup among 4 bowls. Spoon crab salad into center of each bowl.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

Steps:

• Slice the avocados lengthwise into fourths.
• Press through a sieve into a mixer bowl.
• Add the water, milk and lemon juice gradually, beating until the mixture is smooth.
• Stir in the seasoned salt, pepper sauce and tomato.
• Chill, covered, in the refrigerator.
• Spoon into soup bowls.
• Top with the lemon slices.