Chilled Avocado Soup Appetizers with Crab
We have a large avocado tree outside our house, which is very common in Southern California, and I like to put them to good use in recipes. This is a fabulous party dish—I serve it in pretty shot glasses for a perfect appetizer-sized portion.
—Dori Grasska, Pacific Palisades, CA
Prep: 15 min. + chilling • Makes: 28 servings
- 2 cups chicken or vegetable stock
- 1 cup plain yogurt
- 2 medium ripe avocados, peeled and pitted
- 1 medium apple, peeled and cubed
- 1 Tbsp. lime juice
- ½ tsp. salt
- ½ tsp. crushed red pepper flakes
- ¼ tsp. pepper
- ⅔ cup creme fraiche or sour cream
- 8 oz. lump crabmeat, drained
- Minced fresh cilantro
- Lime slices
- 1. Place the first 8 ingredients in a blender; cover and process until smooth. Transfer to a pitcher; refrigerate 1 hour to allow the flavors to blend.
- 2. To serve, top individual servings with creme fraiche, crab, cilantro and lime slices.
¼ cup: 53 cal., 4g fat (2g sat. fat), 14mg chol., 133mg sod., 2g carb. (1g sugars, 1g fiber), 2g pro.