Chilled Avocado and Crab Soup Recipe
Ingredients
| Ripe avocado pears- 2 | ||
| Lemon juice | 1 | |
| Crabmeat- 1/4 lb / 100 g / 4 oz | ||
| Chicken stock- 1 1/4 cups / 300 ml / 1/2 pint | ||
| Plain yogurt- 2 cups / 450 ml / 16 fl oz | ||
| Worcestershire sauce | 1 Teaspoon | |
| Tabasco sauce- a few drops | ||
| Ground pepper | 1 To taste | |
Directions
GETTING READY
1. Start by halving, peeling and also quarter the avocados and slice them too, and dip in lemon juice reserving a few slices for garnish
MAKING
2. In a bowl, place a little of this mixture and chill in the refrigerator
3. In a liquidiser, put the remainder together with the crabmeat, stock and yogurt and blend until very smooth
4. Also add worcestershire sauce, tabasco sauce and seasoning to taste and chill thoroughly
5. Stir the reserved avacado into the soup, place 1 or 2 ice cubes into each bowl and add the soup, flatten the reserved avacado slices on top
SERVING
6. Serve with salads or bread
1. Start by halving, peeling and also quarter the avocados and slice them too, and dip in lemon juice reserving a few slices for garnish
MAKING
2. In a bowl, place a little of this mixture and chill in the refrigerator
3. In a liquidiser, put the remainder together with the crabmeat, stock and yogurt and blend until very smooth
4. Also add worcestershire sauce, tabasco sauce and seasoning to taste and chill thoroughly
5. Stir the reserved avacado into the soup, place 1 or 2 ice cubes into each bowl and add the soup, flatten the reserved avacado slices on top
SERVING
6. Serve with salads or bread
Chef
