At their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to their Michoacán tasting menu. That region is the largest and most important avocado producer in Mexico, so this dish is a fitting start to the meal. The chilled soup, which is topped with fiery, crisp serranos and sweet crab, is a nice alternative to a classic tomato gazpacho.Slideshow:More Avocado Recipes
3 large Hass avocados—halved, pitted and peeled
2 cups cold vegetable stock, preferably homemade
1/4 cup plus 1 tablespoon fresh lime juice
1/2 cup heavy cream
Canola oil, for frying
4 medium serrano chiles, thinly sliced crosswise with seeds
1/2 pound jumbo lump crabmeat, picked over
Mexican crema and micro cilantro, for garnish
How to Make It
In a food processor, combine the avocados, stock, 1 cup of water and 1/4 cup of the lime juice and puree until very smooth. With the machine on, gradually add the heavy cream. Strain through a fine sieve into a large bowl, then season with salt. Cover and refrigerate until well chilled, about 1 hour.
Meanwhile, in a medium saucepan, heat ¼ inch of canola oil until shimmering. Add the serranos and fry over moderately high heat, stirring, until lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
In a medium bowl, gently toss the crab with the remaining 1 tablespoon of lime juice. Ladle the chilled soup into bowls and top with the crab and crispy serranos. Garnish with crema and cilantro and serve.
The avocado soup can be refrigerated overnight.
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