Spicy chilled av­o­cado soup with fresh crab

Irish Daily Mail - YOU - - FOOD EXCLUSIVE -

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.

SERVES 4-6 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

FOR THE CRAB 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

GAR­NISH IDEAS 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. ➤

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