Chilled Avocado Soup with Crab & Mango Salsa - 16 oz

Prep

60 Minutes

Total

80 Minutes

Yield

4 Servings

Ingredients

Avocado Soup

  • 3 Ea Avocados, ripe, chopped
  • 3 Cup Vegetable Broth
  • 3 Tbsp Fresh Lime Juice
  • 1/3 Cup Cilantro Leaves
  • 1 Tsp Ground Cumin
  • 1 Tsp Salt
  • 1/4 Tsp Cayenne Pepper

Crab & Mango Salsa

  • 1/2 Ea Ripe Mango, peeled and finely chopped
  • 1/2 Ea Red Bell Pepper, chopped
  • 1/2 Ea Shallot, minced
  • 1 Tbsp Cilantro, chopped
  • 1 Tsp Champagne Vinegar
  • 2 Tbsp Olive Oil
  • To Taste Cayenne Pepper
  • To Taste Salt
  • 1/4 Ea Lime, juiced
  • 16 Oz Heron Point Crab Meat
  • 1/4 Cup Crème fraiche

Chili Oil

  • 5 Ea Star Anise
  • 1 Ea Cinnamon Stick
  • 1 Ea Bay Leaves
  • 3 Tbsp Szechuan Peppercorns
  • 1 1/4 Cup Vegetable Oil
  • 1/4 Cup Red Pepper Flakes
  • 1 Tsp Salt

*For 6 oz. retail can users, please see our scaled recipe below.

Instructions

Avocado Soup

  1. In a food processor, blend the avocados, vegetable broth, lime juice and cilantro until smooth
  2. Strain through a fine sieve and season with cumin, salt, and cayenne
  3. Chill in refrigerator at least 1 hour

Crab & Mango Salsa

  1. Just before serving, combine all ingredients and mix
  2. Using a 2-inch ring mold, fill 3/4 of it with the crab salsa, pressing down gently
  3. Place a Tablespoon of the crème fraiche on top and even out with a spatula
  4. Garnish with cubes of pepper and mango, crab meat and cilantro leaves

Chili Oil

  1. In a small saucepan on very low heat toast the star anise, cinnamon stick, bay leaves and peppercorns for 3-5 minutes or until fragrant. Add oil and cook for 10 minutes, being careful not to burn
  2. Strain oil over red pepper flakes, let cool and season with salt