Chilled Avocado Soup with Crab
"At their San Antonio restaurant, Mixtli, F&W Best New Chefs 2017 Rico Torres and Diego Galicia serve this zesty, creamy cold soup as a refreshing beginning course to their Michoacán tasting menu. That region is the largest and most important avocado producer in Mexico, so this dish is a fitting start to the meal. The chilled soup, which is topped with fiery, crisp serranos and sweet crab, is a nice alternative to a classic tomato gazpacho. Slideshow: More Avocado Recipes..."
INGREDIENTS
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3 large Hass avocados—halved, pitted and
peeled
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2 cups cold vegetable stock, preferably homemade
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1/4 cup plus 1 tablespoon fresh lime juice
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1/2 cup heavy cream
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Kosher salt
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Canola oil, for frying
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4 medium serrano chiles, thinly sliced crosswise with seeds
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1/2 pound jumbo lump crabmeat, picked over
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Mexican crema and micro cilantro, for garnish
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