Ingredients

The following ingredients have 4 Servings
  • 2 cloves garlic (minced)
  • 1 Tbsp. olive oil
  • 2 large California Avocados
  • 2 cups vegetable broth
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup lump crab meat
  • 1/2 English cucumber (diced small)
  • 1 small Roma tomato (diced small)
  • Salt & Pepper (to taste)
  • Chopped Parsley (for topping (optional))

Instruction

  • Pour oil into a small skillet, and turn the heat up to medium. Add garlic when oil is warm and cook, stirring until fragrant, being careful not to burn the garlic. Turn off heat and set pan aside.
  • In a blender, pour in the garlic and olive oil then add peeled and pitted avocados, vegetable broth, lemon juice, salt and pepper. Blend together. Taste and season as appropriate.
  • Pour into a container and place in refrigerator to cool.
  • Meanwhile, in a small bowl combine crab, tomato and cucumber. Season with salt and pepper. When soup is chilled, pour into bowls and top with crab cucumber mixture. Sprinkle with chopped parsley and enjoy!