In the Kitchen with Sigona’s: Chilled Avocado-Crab Soup

Ingredients for 4 servings:

• 2 tablespoons extra-virgin, fresh-pressed olive oil
• 1 medium onion, minced
• 1 jalapeno chili, seeded and minced
• 2 garlic cloves, minced

• 3 ripe California avocados (these are large; if you use another variety, adjust accordingly)
• 2 cups chicken broth
• 4 tablespoons fresh lemon juice plus 1 tb
• 2 ½ cups water
• 2-3 teaspoons lemon zest
• optional:  1 cup cooked corn (fresh is best, but in the off-season, frozen will work well)

• ½ pound Dungeness crab meat (you may substitute cooked shrimp or canned crab if you like)
• 1 cucumber, peeled and chopped
• ¼ cup chopped chives
• salt and black pepper to taste

Directions:

1.)  Saute onion and jalapeno over medium heat till tender, about 12-15 minutes.  Add garlic and saute briefly, about two minutes.  Remove from heat and set aside.

2.)  Place chopped avocados in blender with chicken broth, 4 tb. of the lemon juice, and saute mix.  Puree till smooth.

3.)  Transfer to a large bowl; stir in water and lemon zest.  Add water if desired to achieve your preferred thickness.  Taste and season with salt and pepper.  Refrigerate, covered, for 3 hours.

4.)  In a separate bowl, mix the crab, cucumber, and the remaining tablespoon of the lemon juice.  Salt and pepper to taste. Refrigerate, covered 1-3 hours.

5.)  Ladle soup into bowls; top with crab mixture.  Garnish with 2-3 chive stems.

Cook’s note: Lovely with corn bread and a simple salad of citrus, walnuts, and Boston lettuce – and if you want to garnish it with a few wedges of avocado, so much the better!