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Summertime has been steamy enough; your soup doesn’t have to be, too!
Chef Jenn stopped by with a recipe for chilled soup you are going to love.
Cucumber and Avocado Soup with Jumbo Lump Crab
(serves 4)
1 refrigerated English cucumber, peeled and chopped
1 avocado
Zest from 1/2 lemon
1 T lemon juice
1 jalapeño
2 T minced onion
1/2 cup cold water
1/2 cup plain yogurt
Salt
White pepper
2 T cilantro
Crab topping:
8 oz jumbo lump crab
1tsp lime zest
1 T lime juice
1/2 avocado diced
1/2 small tomato, seeded and diced
Salt and pepper to taste.
Blend all ingredients in a food processor until smooth.
Check seasoning.
Top with crab salad.
Serve immediately.
