We first tried chilled avocado soup in New York on a hot day, sitting outside with a glass of cold white wine watching the world go by – a memory that we have happily savoured. We would like this soup to create such happiness for you, too. If you are serving it without crab, give it a little crunch with diced cucumber and red onion, then add mint and coriander.
500g chicken or vegetable stock
4 spring onions, washed and trimmed
1 clove garlic, peeled
5cm piece of fresh ginger, peeled
2 green chillies, or to taste
1 x 400ml tin coconut milk
1 cucumber, peeled
1 avocado, stone removed and peeled
4 large green tomatoes
2 tsp ground cumin seeds
2 tsp ground coriander seeds
small bunch of coriander
small bunch of mint
squeeze of honey
2 limes, zest and juice, or to taste
salt and pepper
FOR THE CRAB
250g crabmeat (you can use both brown and white meat, but we prefer white here)
3 spring onions, finely chopped
1 lime, zested
small bunch of coriander, leaves shredded
small bunch of mint, leaves shredded
coriander leaves (micro herbs are great)
sliced spring onion
1 To make the soup, simply place all the ingredients in a blender and blitz until smooth. It is important to taste and season to your liking, as it could need a little more lime for zing, more salt or maybe even more chilli (we always add more). Pour into a bowl and chill in the fridge for at least a few hours.
2 Meanwhile, mix all the crab ingredients together in a bowl; taste and adjust the seasoning.
3 Once the soup is chilled, serve with a dollop of the crab mixture and sprinkle over your chosen garnishes.