Chilled Avocado Soup with Crab
Ingredients
- 3 large Hass avocados—halved, pitted and peeled
- 2 cups cold vegetable stock, preferably homemade
- 1/4 cup plus 1 tablespoon fresh lime juice
- 1/2 cup heavy cream
- Kosher salt
- Canola oil, for frying
- 4 medium serrano chiles, thinly sliced crosswise with seeds
- 1/2 pound jumbo lump crabmeat, picked over
- Mexican crema and micro cilantro, for garnish
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