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.

📝 Ingredients

• 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
• 1/2 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/2 medium California Hass avocado, (peeled, pitted and diced)
• 1/4 pound lump crabmeat, (roughly chopped)
• 1/4 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1--- For the soup: ---
2. 2Add the avocado, cucumber, lime zest, lime juice, green onion, serrano and yogurt to a blender and puree until smooth.
3. 3Add ½ cup water to thin the soup and continue to blend. Season to taste with salt. Cover and refrigerate until chilled, about 30 minutes.
4. 4--- For serving: ---
5. 5Divide the soup among small bowls and drizzle with olive oil. Top with avocado, crabmeat and pepper.