Hugh Achesons Chilled Avocado Soup With Crab And Yogurt

1. 1

   Place a small saute pan over medium heat and add the olive oil.

2. 2

   When the oil is hot, add the minced shallots and cook for 4 minutes, until softened.

3. 3

   Put the shallots into a blender and add the tomatillos, half of the jalapeno, the stock, cilantro stems, lime zest, and 1 tablespoon of the lime juice.

4. 4

   Puree until smooth.

5. 5

   Pit the avocados and scoop out the flesh.

6. 6

   Add the avocado flesh and the yogurt to the blender, and puree until very smooth.

7. 7

   Season with kosher salt to taste.

8. 8

   Keep the soup in the fridge until ready to serve.

9. 9

   When you are ready to serve the soup, combine the tomato, the remaining 1 teaspoon of lime juice, the rest of the jalapeno, the crab, the chopped cilantro leaves, and kosher salt to taste in a bowl.

10. 10

    Toss gently with a spoon.

11. 11

    Divide the soup among individual bowls, and garnish each one with a scoop of the tomato/crab mixture.

12. 12

    Eat.

* Per serving · 4 servings · Values may vary.