Avocado Soup With Crab Salad

• Avocado soup
• 8 scallions, white and green parts chopped
• extra virgin olive oil
• 4 ripe Haas avocados
• 6 tablespoons lime juice
• 2 cups chicken or vegetable stock
• 1 cup plain yogurt or sour cream
• 6 cloves black garlic
• couple shakes green Tabasco
• salt and pepper to taste
• Crab Salad
• 2 tablespoons orange or grapefruit juice (or a combination of the two)
• 2 tablespoons lime juice
• 1 tablespoon champagne vinegar
• 1/2 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 teaspoon honey or agave syrup
• 1 pound blue crab meat (body and claw), picked over for shells
• 1 tomato, seeded and finely chopped
• fresh basil and mint leaves

1. For soup: Cook scallions in a bit of olive oil and a pinch of salt until wilted. Add them, along with the rest of the ingredients, to the bowl of a food processor or blender and puree. If the mixture is too thick for your taste, add a bit more stock or yogurt. Season to taste, adding more lime juice, if desired.
2. For salad: Combine the first six ingredients in a small bowl, beating well with a fork until the dressing emulsifies. Season with salt and pepper.
3. Put the crab and tomato in a medium bowl. Pour over the dressing and toss lightly to coat. Taste for seasoning and add additional salt and pepper, if necessary. Cut basil and mint into a chiffonade and stir in before serving.
4. Serve soup chilled, topped with a handful of crab salad.

avocado soup, scallions, extra virgin olive oil, avocados, lime juice, chicken, yogurt, black garlic, couple shakes green tabasco, salt, salad, orange, lime juice, champagne vinegar, mustard, extra virgin olive oil, honey, crab meat, tomato, fresh basil

Taken from food52.com/recipes/30386-avocado-soup-with-crab-salad (may not work)