RECIPE

Avocado-Lime Soup with Crab

• Recipe by Ruth Van Waerebeek-Gonzalez

• Fast
• Make-Ahead

Ingredients

1. 2 pounds ripe Hass avocados, peeled and cut into chunks
2. 3 cups cold chicken stock or canned low-sodium broth
3. 1 cup cold milk
4. 3 tablespoons fresh lime juice
5. Salt and freshly ground black pepper
6. 1/4 pound jumbo lump crabmeat, picked over
7. 2 tablespoons coarsely chopped cilantro
8. Pinch of cayenne pepper 

Directions

1. In a blender or food processor, puree the avocados with the chicken stock until smooth. Add the milk and lime juice and puree until blended. Season with salt and black pepper. Ladle the soup into large bowls, garnish with the crabmeat, cilantro and cayenne and serve.
   

Make Ahead

The soup can be refrigerated for 4 hours before serving.