Fiery Cool Avocado Crab Soup

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Ready after: 30 minutes
Difficulty Level: 1

Source: Soup and Co.


  • 2 large avocados (use 3 or 4 if they are small)
  • 1/2 pound lump crab meat
  • 1 jalapeno chile, stemmed, seeded and finely diced
  • 1 small garlic clove, chopped
  • 6 cups chicken broth
  • 1 lime, juice from, freshly squeezed
  • 2 tablespoons sour cream
  • salt and freshly ground black pepper to taste

For the Pico de Gallo

  • 2 ripe Roma tomatoes diced into 1/4 inch cubes
  • 1/4 cup red onion, finely diced
  • 1 jalapeno chile, stemmed, seeded and finely diced
  • 2 tablespoons cilantro, finely chopped
  • 1/2 lime juice, freshly squeezed


  1. In a small bowl toss the salsa ingredients together. Season with salt and pepper to taste and set aside.
  2. Cut each avocado in half lengthwise and remove the seed. Scoop the flesh out with a large spoon and place in a food processor with a blade.
  3. Add the chili, garlic, lime juice, sour cream and stock and then process until smooth. Season to taste with salt and pepper.
  4. Ladle one cup of soup in a bowl and then top with a 1/4 cup of lump crab. Top the crab with Pico de Gallo and sprinkle some extra decoratively on the soup.
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