Chilled Avocado Bisque With Crab Salad

• 8 ripe avocados, halved and pit removed (over ripe is okay as long as they haven't begun to turn brown)
• 1 medium cucumber, seeded and peeled, chopped
• 3 scallions, chopped or 1 bunch chives, chopped
• 1 pint buttermilk
• 1 quart cream
• 1 c. water (approximately)
• salt and pepper
• Crab Salad:
• 1# lump crab (doesn't have to be jumbo lump - I use backfin lump)
• 1/4 avocado, diced very fine
• 1 TB chopped cilantro (optional - if not using cilantro, add finely chopped flat leaf parsley instead)
• Juice of one lemon
• salt and pepper
• salt and pepper to taste

1. Scoop avocado out with a spoon and place in a food processor. Add cucumber, scallions or chives, and some buttermilk. Process until smooth, adding more liquid as needed to thin out soup. If needed, add water when milks run out. Do in batches if needed, using up all ingredients. (Note: sometimes the avocado doesn't puree completely - I use a medium mesh strainer to take care of that.) Add salt and pepper, process another few seconds and check seasoning. Remove to a container and chill completely, 3-4 hours at least to allow flavors to blend. Just before service, mix all of crab salad ingredients together, tossing gently with your hands. Check seasoning and add s&p. Ladle soup in to 10 chilled bowls, top with a mound of crab salad in the center of each bowl. Serve immediately.

avocados, cucumber, scallions, buttermilk, cream, water, salt, salad, lump crab, avocado, tb, lemon, salt, salt

Taken from www.epicurious.com/recipes/member/views/chilled-avocado-bisque-with-crab-salad-1270778 (may not work)