Chilled Avocado Soup Appetizers with Crab Recipe

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We have a large avocado tree outside our house, which is very common in southern California, so I like to put them to good use in recipes. To give the soup an elegant touch, top it with edible flowers.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:28 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 28 servings


  • 2 cups chicken or vegetable stock
  • 1 cup (8 ounces) plain yogurt
  • 2 medium ripe avocados, peeled and pitted
  • 1 medium apple, peeled and cubed
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2/3 cup creme fraiche or sour cream
  • 8 ounces lump crabmeat, drained
  • Minced fresh cilantro and lime slices


  1. Place the first eight ingredients in a blender; cover and process until smooth. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend.
  2. To serve, pour soup into shot glasses; top with creme fraiche, crab, cilantro and lime slices. Yield: 28 servings.
Originally published as Chilled Avocado Soup Appetizers with Crab in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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