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🍽️ Refreshing Cold Avocado Crab Soup

210 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 750 ml vegetable broth
• 2 ripe avocados
• 1 lemon (juice)
• 200 g yogurt
• salt
• cayenne pepper
• 100 g crab meat
• fresh herbs (e.g. red shiso cress and basil strips

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Trim the hard ends off the zucchini.
3. 3. Cut the zucchini into small cubes.
4. 4. Bring the vegetable broth to a boil in a pot.
5. 5. Add the zucchini cubes to the boiling broth.
6. 6. Let the zucchini simmer gently over low heat for about 5 minutes.
7. 7. Remove the pot from the heat.
8. 8. Allow the zucchini to cool down completely in the broth.
9. 9. Peel the avocados.
10. 10. Cut the avocados in half.
11. 11. Remove the pits from the avocado halves.
12. 12. Dice the flesh of the avocados into cubes.
13. 13. Drizzle the avocado cubes immediately with lemon juice.
14. 14. This prevents the avocado from turning brown.
15. 15. Reserve 4 tablespoons of yogurt for later.
16. 16. Add the avocado cubes to the cooled zucchini in the broth.
17. 17. Add the remaining yogurt to the mixture.
18. 18. Puree everything finely using a hand blender.
19. 19. Check if the soup is too thick.
20. 20. Stir in a little more broth if necessary.
21. 21. Season the soup with salt to taste.
22. 22. Season the soup with cayenne pepper to taste.
23. 23. Dice the crab meat into small cubes.
24. 24. Mix the crab meat with the 4 tablespoons of yogurt.
25. 25. Season the crab-yogurt mixture lightly with salt.
26. 26. Divide the cold soup among the plates.
27. 27. Top the soup with the yogurt-crab mixture.
28. 28. Garnish the dish with fresh herbs.
29. 29. Serve the soup immediately.

Nutrition per serving

• kcal: 210
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 8 g