Chef Jenn makes Cucumber and Avocado Soup with Jumbo Lump Crab

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Summertime has been steamy enough; your soup doesn't have to be, too!

Chef Jenn stopped by with a recipe for chilled soup you are going to love.

 

 

Cucumber and Avocado Soup with Jumbo Lump Crab

(serves 4)

 

1 refrigerated English cucumber, peeled and chopped

1 avocado

Zest from 1/2 lemon

1 T lemon juice

1 jalapeƱo

2 T minced onion

1/2 cup cold water

1/2 cup plain yogurt

Salt

White pepper

2 T cilantro

 

Crab topping:

8 oz jumbo lump crab

1tsp lime zest

1 T lime juice

1/2 avocado diced

1/2 small tomato, seeded and diced

Salt and pepper to taste.

 

Blend all ingredients in a food processor until smooth.

Check seasoning.

Top with crab salad.

Serve immediately.

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