Chilled Jalapeno Avocado Soup with Lump Crabmeat & Mango Salsa
Man, it's hot! Freakin' hot! Of course, this is July in Texas, so we should expect nothing less. While we are praying for rain at the Double N Ranch, I retreat to the archives to find something refreshing to serve. This Chilled Jalapeno Avocado Soup with Lump Crabmeat, Mango Salsa and Mexican Crema is just the thing. It's rich, savory goodness with the cool, lump crabmeat and sweetness from the fresh mango salsa is decadent, indulgent and easy on the eyes. Give it a try, but fair warning, a little bit does go a long way, hence serving it in a coffee cup. You won't need much to enjoy the dichotomy of fresh flavors. Chow!
3 Avocados, halved and seeded
1 C Cilantro, chopped 1 Jalapeno, seeded and minced
1 Lime, juiced
1 C Heavy Cream
2 C Vegetable Stock
1 T Salt
1 Ripe Mango, diced
2 T Cilantro, chopped
1 Jalapeno, seeded & diced
¼ C Red Bell Pepper, small dice
1 C Crema
4 oz Lump Crab
Instructions: 1. In a large blender, add Avocados, Cilantro, minced Jalapeno, Lime juice, Heavy Cream, Vegetable Stock and Salt. Puree to a fine consistency. Depending upon the size of Avocados, you may need to thin with more Cream or Stock. If so, adjust seasonings accordingly. Set aside or refrigerate if you wish the soup to be served cold rather than room temperature.
2. In a small mixing bowl, lightly toss Mango, Cilantro Jalapeno & Red Bell Pepper until mixed well.
3. Ladle chilled soup into cup, top with Mango Salsa and garnish with a scoop of Lump Crabmeat and drizzle Crema on top of soup as desired.
4. Garnish with a squeeze of fresh lime juice and serve immediately.