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Avocado Cucumber Lime Gazpacho with Crab

The blended avocado acts as a healthier thickening agent instead of cream for a smooth base for this soup.
Course Soup
Cuisine American
Keyword avocado, Crab, cucumber, gazpacho, lime
Prep Time 30 minutes
Cook Time 0 minutes
Servings 4
Calories 217kcal

Ingredients

For the soup:

  • 1 large California Haas avocado, peeled, pitted and diced
  • 1 large English cucumber, peeled and sliced
  • 1 teaspoon freshly grated lime zest
  • 2 teaspoons freshly squeezed lime juice
  • 1 green onion, roughly chopped
  • 1 medium Serrano pepper, seeded and chopped
  • 1 cup full fat Greek yogurt
  • ½ teaspoon kosher salt

For serving:

  • 1 tablespoon extra-virgin olive oil
  • ½ medium California Hass avocado, peeled, pitted and diced
  • ¼ pound lump crabmeat, roughly chopped
  • ¼ teaspoon freshly ground black pepper
US Customary - Metric

Instructions

For the soup:

  • Add the avocado, cucumber, lime zest, lime juice, green onion, serrano and yogurt to a blender and puree until smooth.
  • Add ½ cup water to thin the soup and continue to blend. Season to taste with salt. Cover and refrigerate until chilled, about 30 minutes.

For serving:

  • Divide the soup among small bowls and drizzle with olive oil. Top with avocado, crabmeat and pepper.

Nutrition

Calories: 217kcal | Carbohydrates: 11g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 14mg | Sodium: 553mg | Potassium: 614mg | Fiber: 6g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 14mg | Calcium: 92mg | Iron: 1mg