Cool, creamy, and bursting with tropical flavor, this Chilled Avocado Soup with Crab and Mango Salsa is a summer favorite with an elegant twist. Smooth avocado and lime blend into a light, velvety base, while sweet mango, fresh cilantro, and Heron Point crab add bright layers of flavor and texture. A drizzle of spiced chili oil brings just the right amount of heat. Perfect for warm days or as a sophisticated starter, it’s vibrant, refreshing, and beautifully balanced.

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