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A bowl of vibrant green soup topped with grilled fish, asparagus, radish slices, and fresh herbs, set on a wooden table.

Chilled Crab and Avocado Soup

Rebecca A. Barron
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 1 qt.

Ingredients
  

For the cucumber-herb liquid

  • 1 English cucumber chopped
  • do not peel
  • 1 poblano pepper seeded
  • and chopped
  • 1 jalapeño pepper seeded
  • and chopped
  • 1 green apple peeled, cored,
  • and chopped
  • 1 green tomato chopped
  • Stems of 1 bunch of asparagus
  • peeled and blanched save the tips + a few extra spears for garnish
  • 1 avocado
  • 1 Tbsp. cilantro chopped (no large stems)
  • 2 Tbsp. parsley chopped (no large stems)
  • 1 Tbsp. white shoyu white soy sauce
  • 1 Tbsp. red wine vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. sesame oil
  • 1 Tbsp. honey
  • Dash of tabasco
  • ½ tsp. black pepper
  • 1 tsp. salt
  • 2 cups water

For the avocado purée

  • 1 avocado
  • 1 Tbsp. lime juice
  • 1 tsp. salt
  • 2 Tbsp. cilantro chopped (no large stems)
  • 2-4 Tbsp. water

For the picked gulf crab

  • 1.5-1.75 oz. picked gulf crab per serving
  • Salt and black pepper to taste
  • Olive oil for dressing
  • Lemon for dressing

For the garnish

  • Poblano diced
  • Cucumber diced
  • Radish diced
  • Asparagus tips blanched
  • Maldon salt to taste
  • Asparagus spears for garnish

Instructions
 

  • To make the cucumber herb liquid, mix together all ingredients and then blend and strain. Add more salt and pepper if needed. Set aside in fridge while preparing other ingredients.
  • For the avocado purée, blend all ingredients until very smooth, adding more salt if needed, then place in a pastry bag.
  • Season picked gulf crab with salt and black pepper, olive oil, and lemon.
  • To assemble, use a small glass bowl and a ring mold. Add avocado purée on the bottom, then poblano, cucumber, radish, and seasoned crab. Press gently into the mold.
  • Remove mold and top with asparagus tips and Maldon salt.
  • Scatter some asparagus spears around the side.
  • Place 4 oz. of cucumber-herb liquid along with some drops of olive oil in a pitcher to pour tableside.

Notes

“I love chilled seafood dishes, and I am obsessed with green juices. This sort of marries my love of both. It has an avocado mousse on the base with diced radish, poblano peppers, asparagus, and cucumbers. Topped with seasoned crab, we then pour the chilled soup tableside.” – Rebecca A. Barron
Keyword Avacodo, chilled soup, Crab, Soup