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How to feed the fash pack: Spicy chilled avocado soup with fresh crab 

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


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 radish

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.