Recipe: Chilled Cream of Avocado Soup with Dungeness Crab

Ingredients

1 medium Dungeness crab, cooked in boiling salted water (or 1 cup of canned crab meat)
2 large Haas avocados, peeled, pitted, and roughly diced
1¾ cups coconut cream or coconut milk
1/4 teaspoon Ancho chili powder
1/4 cup water
Juice from 1 lime
Kosher salt
Freshly-ground black pepper

Extract the meat from the cooked Dungeness crab and refrigerate until chilled.
Blend the avocado chunks with 1 cup of coconut cream, a pinch of salt, and Ancho chili powder until smooth.
Transfer the mixture to a bowl, add water and the remaining coconut cream, and stir until smooth.
Cover with plastic wrap and chill in the fridge for about an hour.
Before serving, mix in lime juice, black pepper, and adjust seasonings to taste.
Serve the soup in bowls and top with the chilled crab meat.

Servings

Calories

399

Total fat

36g

Total carbohydrates

11g

Total protein

Sodium

0mg

Cholesterol

0mg