Chilled Avocado Soup Topped With Crab

• GUACAMOLE (1 CUP)
• 2 medium garlic cloves, unpeeled
• 3 scallions, white and tender green parts only (medium in size)
• 1 jalapeno, seeded and quartered lengthwise
• 1 tablespoon vegetable oil
• 3 Hass avocadoes, halved and pitted
• 1/4 cup finely chopped cilantro leaf
• 2 tablespoons fresh lime juice
• salt & freshly ground black pepper
• CHILLED AVOCADO SOUP TOPPED WITH CRAB
• 1 cup guacamole
• 1 cup cold buttermilk
• 3/4 cup bottled clam juice or pw-sodium chicken broth
• 1/2 cup ice water
• 1 tablespoon fresh lime juice
• salt and pepper
• jumbo lump crab meat
• creme fraiche
• fried corn tortilla strips
• finely chopped chives, for garnish

1. GUACAMOLE:
2. Preheat a grill pan.
3. In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil.
4. Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes.
5. Transfer to a work surface and let cool.
6. Finely chop the scallions and jalapeno; transfer to medium bowl.
7. Peel the garlic cloves, mash them to a paste and add them to the bowl.
8. Scoop the avocado flesh into the bowl and coarsely mash with a fork.
9. Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!).
10. CHILLED AVOCADO SOUP TOPPED WITH CRAB:
11. In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice.
12. Season the soup with salt and pepper.
13. Pour the soup into 4 bowls and top with the jumbo lump crab meat.
14. Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.

guacamole, garlic, scallions, jalapeno, vegetable oil, avocadoes, cilantro leaf, lime juice, salt, guacamole, cold buttermilk, clam juice, water, lime juice, salt, jumbo lump crab meat, creme fraiche, tortilla strips, chives

Taken from www.food.com/recipe/chilled-avocado-soup-topped-with-crab-313821 (may not work)