Ingredients

The following ingredients have 4 Servings
  • 3 avocados, halved, pitted, peeled and coarsely chopped
  • 2 serrano chilies, seeded and chopped
  • 1 cup unsweetened coconut milk
  • Juice of 1 lime, plus more, to taste
  • 3/4 cup water
  • Salt and freshly ground white pepper, to taste
  • 1/2 lb. fresh-cooked lump crabmeat, picked over to remove any shell fragments
  • 2 fresh chives, snipped

Instruction

  • <b>Make the soup</b>
  • In a food processor or blender, combine the avocados, chilies, coconut milk, lime juice and water and process to a smooth puree. Season with salt, white pepper and additional lime juice.
  • <b>Garnish the soup </b>
  • Serve immediately or, for a chilled soup, transfer to an airtight container and refrigerate for 2 to 8 hours. Ladle the soup into bowls and garnish with the crabmeat. Sprinkle with the chives and serve. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).