Chilled Avocado Soup with Crab “Guacamole” Relish

  • Prep Time: 10m
  • Cook Time: 5m
  • Total Time: 1h 15m
  • Serves: 16


Avocado Soup

  • 1 cup Chopped Tomatoes, seeds removed, cut or sliced into bite size pieces
  • 1 ½ Tablespoons Olive Oil
  • 2 tablespoons Fresh Squeezed Lime Juice (1 large lime)
  • ¼ Cup Chopped Cilantro
  • 1 Jalapeno, minced (seeds removed if you do not want spicy)
  • ¼ Cup Scallion, green tops reserved from soup, thinly sliced
  • 1 teaspoon Sea Salt
  • ½ Teaspoon Black Pepper

Crab “Guacamole” Relish

  • 1 pound Backfin Lump Crabmeat
  • 2 Jalapenos, roughly chopped (seeds removed if you do not want too spicy)
  • 6 Ripe Haas Avocados, roughly chopped
  • 2 Bunches of scallions, ½ of green tops removed, roughly chopped
  • 2 Cloves Garlic
  • 6 cups Vegetable Stock, 1 cup reserved to adjust consistency
  • ½ Cup Chopped Cilantro
  • ¼ Cup Fresh Squeezed Lime Juice (about 2-3 limes)
  • 2 teaspoons Sea Salt
  • 1 teaspoon Black Pepper


  1. Working in batches, combine all ingredients for soup in a blender and process until smooth. Add reserved cup of stock to adjust consistency as desired. Allow to chill for at least 1 hour before serving. Adjust seasoning before serving. Just before serving soup, combine ingredients for relish in a large bowl and gently mix to combine using a rubber spatula. Portion soup into bowls and garnish with the relish.

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