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Chilled Avocado Soup Appetizers with Crab

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. —Dori Grasska, Pacific Palisades, California
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    7 cups


  • 2 cups chicken or vegetable stock
  • 1 cup 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


  • 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.
  • To serve, pour soup into shot glasses; top with creme fraiche, crab, cilantro and lime slices.
Nutrition Facts
1/4 cup: 53 calories, 4g fat (2g saturated fat), 14mg cholesterol, 133mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.

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