Creamy avocado and fresh cucumber partner exquisitely in this refreshing Chilled Avocado and Cucumber Soup, perfect as an elegant first course or light summer lunch on a hot afternoon. Low in carbs and high in savoury and sensory appeal, this delicious soup can be prepared well in advance and simply chilled until it's ready to be served. Just purée all of the ingredients together in a blender or food processor with a dollop of crème fraîche and a squeeze of fresh lime juice, and enjoy this tasty tribute to summer's abundant produce. Splurge with a garnish of cooked lobster, flaky crabmeat, or perhaps one or two large sautéed prawns, along with some chopped tomato, avocado and a shot of tabasco. Rich and creamy, this soup is best enjoyed in smaller portions, such as small bowls or shot glasses with a colourful array of festive garnishes to celebrate the season.
Chilled Avocado & Cucumber Soup with Crab
Serves 4
2 english cucumbers, peeled, seeded, and chopped
1 medium avocado, chopped
3 green onions, chopped
1 cup buttermilk
1/2 cup crème fraîche or sour cream
juice of 1 lime
2 tbsp chopped cilantro
1/4 tsp ground cumin
salt, to taste
Garnishes:
2 plum tomatoes, chopped
1 avocado, chopped
1 can cooked crabmeat
Fresh ground white or black pepper
Place all the ingredients together in a blender and process until smooth. Cover and chill for 1-2 hours. To serve, pour the soup in decorative glasses or bowls, and garnish with chopped tomato, avocado, and flaked crabmeat with a grind a little fresh ground pepper to finish.
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