You bet. Chilled varieties, flavored and fortified by the season's harvest, offer a fresh alternative to the usual summer fare.
Chilled Avocado Cucumber Soup With Jumbo Lump Crab and Cherry tomatoes
Makes 4 servings
For the Soup:
4 avocados
1 clove garlic
1/2 cucumber, chopped
2 tablespoons cilantro, chopped
2 tablespoons scallion, chopped
2 limes, juiced
1/2 cup sour cream
1 tablespoon honey
2 tablespoons white wine vinegar
6 cups water
Salt and pepper to taste
For the Garnish:
1/2 pound jumbo lump crab meat (cleaned)
6 cherry tomatoes halved
3 tablespoons extra virgin olive oil
1 tablespoon chopped chives
Salt and pepper to taste
Pinch of cayenne (optional)
1. In a blender, combine all the ingredients. Leave on high until completely smooth. Taste for seasoning. You may have to do two batches if your blender isn't large enough.
2. Pour the soup into a storage container and put in the refrigerator for at least 1 hour. Refrigerate the serving bowls at this time.
Prepare the Garnish:
1. For the garnish, pick through the crabmeat and make sure there are no leftover shell pieces. Place the crabmeat in a mixing bowl with the oil, halved cherry tomatoes, and finely chopped chives. Season with salt and pepper.
To Serve:
1. Pour the soup into 4 chilled bowls. Spoon the crab salad into the center of each soup. Drizzle some of the leftover oil from the mixing bowl around the salad. For a little spice, sprinkle some cayenne pepper over the top.
- From chef Ben Puchowitz, Matyson restaurant, Philadelphia.
Per serving: 597 calories, 19 grams protein, 36 grams carbohydrates, 14 grams sugar, 47 grams fat, 55 milligrams cholesterol, 190 milligrams sodium, 19 grams dietary fiber
More Chilled Soup Recipes including:
Sweet Corn Vichyssoise
Sweet Pea Soup With Cucumber Salsa
Chilled Melon Soup
Mango and Lime Soup
from an article By Dianna Marder
Philadelphia Inquirer Food Columnist
published Thu, Aug. 21, 2008