After creating our deconstructed Hawaiian Roll soup I was inspired to see what other combos could work with the abundance of ripe avocados we have in season. Fresh lump crab meat is such a sweet treat, so creating this deconstructed Cali Roll soup seemed like a no brainer. To our delight, we liked it better than any old California Roll you can find on every sushi menu, but is that crab fresh? I get the whole idea behind imitation crab, but I just can’t get behind it. If it is a cost issue, buy shrimp instead because the flavor of fresh crab can not be beat and who knows what is in that imitation stuff anyway. The fresh lump crab allows the succulent, sweet and savory flavors of this soup shine. The actual avocado soup is very similar to the one I made while in Hawaii, just not as much ginger. The ginger in the Ahi and mango gave a sweet and spicy element needed to pair with the mango in that soup. The Cali roll doesn’t need that much sweetness as the actual roll is a bit more savory than the Hawaiian roll. End result, a creamy and delicious summer treat!
Avocado Soup with Lump Crab Meat and English Cucumber – A Deconstructed California Roll
4 ripe avocados – pits and skins removed
3 oz greek yogurt (we used fat free and it was fine)
8 oz reduced fat milk
Juice and zest of 2 lemons (1 1/2 tablespoons divided to season the crab meat)
1 1/2 english cucumber – 1 whole cucumber chunked, 1/2 sliced into 1/4 inch thin disks
1/2 jalapeno – seeds removed
1 teaspoon fresh garlic – minced
2 tablespoons red onion – chunked
1/2 tablespoon grated ginger
1 tablespoons fresh mint
1 tablespoon fresh parsley
1 tablespoon fresh tarragon
1 tablespoon fresh cilantro (1 teaspoon divided to season the crab)
1 teaspoon soy sauce or Bragg’s
Sea salt and fresh cracked pepper
1/2 cup water – if needed
8 oz fresh lump crab meat
Begin the soup at least 3 hours prior to serving so it can get very cold, even popping in the freezer for a bit to get very cold if needed. Keep crab meat very cold in the refrigerator until ready to serve.
In a blender begin blending all the ingredients together in batches except the crab, water, divided lemon juice and cilantro. Season each batch, pour into a bowl and season next batch. Include a bit of all ingredients in each batch, (about 3 batches in our blender) making sure there was enough liquid to blend to a very smooth consistency. Pour into a bowl and cover with plastic wrap (make sure the wrap touches the soup completely around the bowl and fully covers on all sides to prevent oxidation. The lemon will help with this but the wrap helps prevent a thin layer film from forming.) Refrigerate at least 2 1/2 to 3 hours. About 10 minutes before serving season the crab with the cilantro, a bit (bit) of salt, lemon and several good cracks of pepper. Set aside, but keep cold. When ready to serve check the consistency. If it is too thick for your taste add a bit of water at a time, whisking to incorporate. We added about 1/3 cup. Then ladle into soup bowls. Delicately lay the cucumber disks in a circle around the bowl. In the center of the bowl delicately plate a spoonful of crab meat, keeping the meat on top of the soup. Serve.
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Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.