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.
Servings 4
Calories 217kcal
Ingredients
For the soup:
- 1 large 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
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
