Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño

Loved Chef Gerry Klaskala’s presentation in the Demonstration Kitchen at The Atlanta International Gift & Home Furnishings Market? Make his Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño at home with this recipe.

Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño
by Chef Gerry Klaskala

AVOCADO SOUP

  • 4 avocados
  • 1/2 bunch cilantro
  • 1 jalapeño, seeded and minced
  • 1/4 cup lime juice
  • 1 qt. coconut water
  • Salt to taste

Combine the above in a Vita-Prep Blender, puree until smooth. Place in a non-reactive container and keep chilled.

CITRUS MARINATED CRAB

  • 1/4 lb. lump crab
  • Zest of half each, lime, lemon and orange
  • 1 tbsp grapeseed oil
  • 1-1/2 tsp lemon juice
  • Season to taste with salt

Combine the above in a non-reactive bowl, gently mix. Keep chilled.

PICKLED JALAPEÑOS

  • 2 jalapeños
  • 1/4 cup sugar
  • 1/4 cup water

In an All-Clad sauce pan cook over medium heat for five minutes, remove to a non-active container and chill.

1/4 cup creme fraiche

Serve avocado soup in pre-chilled bowls. Top with creme fraiche, citrus marinated crab and pickled jalapeños.

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Prefer to have Chef Klaskala make this for you? Visit Aria at 490 E Paces Ferry Rd NE, Atlanta, GA 30305. For more information visit http://www.aria-atl.com/ or call (404) 233-7673.

Learn from more Atlanta chefs at presentations throghout the Market in the Demonstration Kitchen on Building 2, Floor 8.

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