Chilled Avocado & Crab Soup

Recipe courtesy of Luisa Ormonde of Luisa’s Catering on the San Francisco Peninsula.

Chilled Avocado & Crab Soup


  • 2 Tbsp Sigona’s Fresh Press extra virgin olive oil
  • 1 medium onion minced
  • 1 jalapeno chili seeded and minced
  • 2 garlic cloves minced
  • 3 ripe med-large size California avocados
  • 2 cups chicken broth
  • 4 Tbsp + 1 Tbsp fresh lemon juice divided
  • 2 1/2 cups water
  • 2-3 teaspoons lemon zest
  • Optional: 1 cup cooked corn fresh is best, but in the off-season, frozen will work well
  • 1/2 pound Dungeness crab meat you may substitute cooked shrimp or canned crab if you like
  • 1 cucumber peeled and chopped
  • 1/4 cup chopped chives
  • salt & black pepper to taste


  • Sauté onion and jalapeno over medium heat till tender, about 12-15 minutes. Add garlic and sauté briefly, about two minutes. Remove from heat and set aside.
  • Place chopped avocados in blender with chicken broth, 4 TBL of the lemon juice, and sauté mix. Puree till smooth.
  • 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.
  • 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.
  • Ladle soup into bowls; top with shrimp mixture. Garnish with 2-3 chive stems.
  • Cook’s notes: 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!
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