Crabby Avocado Soup Recipe

• 3 medium scallions, white and tender green parts only
• 2 medium garlic cloves, unpeeled
• 1 jalapeno, seeded and quartered lengthwise
• 1 tablespoon vegetable oil
• 3 Hass avocados, halved and pitted
• 1/4 cup finely chopped cilantro leaves
• 2 tablespoons fresh lime juice
• Salt and freshly ground pepper
• 1 cup cold buttermilk
• 3/4 cup bottled clam juice
• 1/2 cup ice water
• 1 tablespoon fresh lime juice
• Salt and pepper
• Jumbo lump crab meat
• Creme fraiche, fried tortilla strips, and finely chopped chives (optional)

1. Preheat a grill pan. In a small bowl toss the scallions, garlic, and jalapeno with the vegetable oil. Grill over moderately high heat turning occasionally until charred all over, 5 to 6 minutes. Transfer to a work surface and let cool.
2. Finely chop the scallions and jalapeno and transfer to a medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole, season with salt and pepper, and serve.
3. For a brighter, crunchier guacamole, finely chop the scallions, garlic, and jalapeno and stir them in raw.
4. In a blender, puree 1 cup of the guacamole with the cold buttermilk, bottled clam juice, ice water, and fresh lime juice. Season the soup with salt and pepper. Ladle into 4 bowls and top with jumbo lump crab meat. Garnish with creme fraiche, fried tortilla strips, and finely chopped chives, if desired.

scallions, garlic, vegetable oil, avocados, cilantro leaves, lime juice, salt, cold buttermilk, clam juice, water, lime juice, salt, jumbo lump crab meat, crueme fraueeche

Taken from www.seriouseats.com/recipes/2008/05/chilled-avocado-soup-with-crab-recipe.html (may not work)