Avocado Cucumber Lime Gazpacho with Crab
This post is sponsored by the California Avocado Commission.
Avocado is blended together with cucumber, lime and Serrano pepper for a chilled creamy, velvety soup that is perfect for hot summer weather. Here in California I don’t have air conditioning in my apartment so during the summer months I search high and low for recipes that don’t require turning on the stove. It can be exhausting working in my apartment with the stove on all day. This one requires no cooking and minimal prep work. I love a good soup even in the middle of summer and this is one that can be eaten in hotter temperatures without breaking a sweat.
California Avocados are in season right now so take advantage of them while you can! The blended avocado acts as a healthier thickening agent instead of cream for a smooth base for this soup. Since they will be blended, look for California Avocados that are ripe. To determine this, gently squeeze the avocado in the palm of your hand, it should be firm but should give slightly.
For the soup:
1 large California Hass avocado, peeled, pitted and diced
1 large English cucumber, peeled and sliced
1 teaspoon freshly grated lime zest
2 teaspoons freshly squeezed lime juice
1 green onion, roughly chopped
1 medium Serrano pepper, seeded and chopped
1 cup full fat Greek yogurt
½ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
½ medium California Hass avocado, peeled, pitted and diced
¼ pound cooked Dungeness crabmeat, roughly chopped
¼ teaspoon freshly ground black pepper
For the soup:
Add the avocado, cucumber, lime zest, lime juice, green onion, serrano and yogurt to a blender and puree until smooth. Add ½ cup water to thin the soup and continue to blend. Season to taste with salt. Cover and refrigerate until chilled, about 30 minutes.
Divide the soup among small bowls and drizzle with olive oil. Top with avocado, crabmeat and pepper.
Serves 4 as an appetizer soup.
This post is sponsored by the California Avocado Commission– All opinions expressed are my own.