We first tried chilled avocado soup in New York on a hot day, sitting outside with a glass of cold white wine watching the world go by – a memory that we have happily savoured. We would like this soup to create such happiness for you, too. If you are serving it without crab, give it a little crunch with diced cucumber and red onion, then add mint and coriander.
500g chicken or vegetable stock
4 spring onions, washed
1 clove garlic, peeled
5cm piece of fresh ginger, peeled
2 green chillies, or to taste
1 x 400ml tin coconut milk
1 cucumber, peeled
1 avocado, stone removed
4 large green tomatoes
2 tsp ground cumin seeds
2 tsp ground coriander seeds
small bunch of coriander
small bunch of mint
squeeze of honey
2 limes, zest and juice, or to taste
salt and pepper
FOR THE CRAB
250g crabmeat (you can use both brown and white meat, but we prefer white here)
3 spring onions, finely chopped
1 lime, zested
small bunch of coriander, leaves shredded
small bunch of mint, leaves shredded
coriander leaves (micro herbs are great)
sliced spring onion
1. To make the soup, simply place all the ingredients in a blender and blitz until smooth. It is important to taste and season to your liking, as it could need a little more lime for zing, more salt or maybe even more chilli (we always add more). Pour into a bowl and chill in the fridge for at least a few hours.
2. Meanwhile, mix all the crab ingredients together in a bowl; taste and adjust the seasoning.
3. Once the soup is chilled, serve with a dollop of the crab mixture and sprinkle over your chosen garnishes.
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