Chilled Avocado Gazpacho with Lump Crab

How to Make Chilled Avocado Gazpacho with Lump Crab

Total time: 15 min · Yields 4 servings

1. 1

   Blend the Base

   Add the avocado, cucumber, bell pepper, garlic, scallions, and cilantro to a high-speed blender. Pour in the Greek yogurt, olive oil, and lime juice. Process on medium speed until the mixture begins to break down into a thick paste.

2. 2

   Adjust Consistency

   With the blender running on low, slowly stream in the cold vegetable stock or water. Continue blending until the gazpacho is completely smooth and velvety. If it feels too thick, add more liquid one tablespoon at a time until it reaches your desired consistency.

3. 3

   Season and Chill

   Taste the soup and add the kosher salt and black pepper. Pulse briefly to incorporate. For the best flavor, transfer to a sealed container and chill in the refrigerator for at least 30 minutes to allow the flavors to marry, though it can be served immediately if the ingredients were already cold.

4. 4

   Assemble the Bowls

   Ladle the gazpacho into four chilled bowls. Divide the lump crabmeat evenly, placing a generous mound in the center of each bowl. The weight of the crab should sit right on the surface of the thick soup.

5. 5

   Final Garnishes

   Sprinkle the fresh chives and microgreens over the crab. Finish with a final drizzle of high-quality olive oil and a few drops of chili oil for a pop of color and heat.