Cool, creamy, but with a kick, this delightful summer soup is as lovely to look at as it is to eat—perfect for summer entertaining.
4 firm, ripe Haas avocados
1/2 English cucumber, peeled, halved, and seeded
3 green onions, including tops, trimmed
2 cups (500 mL) buttermilk
1 cup (250 mL) low-sodium chicken stock
1 Tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) wasabi paste
Sea salt and freshly ground black pepper, to taste
1/2 tsp (2 mL) capers, rinsed and drained
Cilantro, for garnish
4 oz (120 g) can crab meat, containing leg meat
1 ripe tomato, seeded and finely diced
1 small shallot, peeled and finely minced
1/4 tsp (1 mL) finely grated lemon zest
Pit and peel avocados. Coarsely chop and place in blender or food processor. Chop peeled cucumber and green onions; add along with buttermilk. Whirl until blended.
Add chicken stock, lemon juice, and wasabi paste, and continue to whirl until smooth. Strain into large bowl. Add salt and pepper to taste. Press piece of perfectly fitted parchment paper onto entire surface of soup to prevent discolouring. Refrigerate until very cold, about 3 hours.
Drain excess liquid from crab meat using hands, or wrap meat in cheesecloth and squeeze out liquid. Place meat in bowl. Add remaining ingredients and toss with fork to mix evenly. Cover and refrigerate until chilled, about 2 hours. Serve immediately after chilled.
To serve, divide crab mixture into 6 equal portions. Press each portion into tiny ramekin to form timbale shape and turn out into middle of shallow soup bowl. Repeat with remaining crab mixture. Spoon avocado soup around timbale. Garnish each with capers and a sprig of cilantro. Serve immediately.
Each serving contains: 221 calories; 10 g protein; 15 g total fat (3 g sat. fat, 0 g trans fat); 15 g total carbohydrates (5 g sugars, 7 g fibre); 329 mg sodium
source: "Cool Summer Soups", alive #382, August 2014
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