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Chilled Avocado Soup With A Crabmeat Relish

Chilled Avocado Soup With A Crabmeat Relish

Cool it down with a cold cup of creamy, avocado soup garnished with a light and refreshing crabmeat salad.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 4 ripe avocados, peeled, seeded, and chopped
  • 2 cups half and half
  • 2 cups sour cream
  • 2 tablespoons minced shallots
  • 1/2 cup chopped green onions
  • 2 teaspoons chopped garlic
  • 1 cup chicken stock or milk
  • Juice of one lemon
  • Tabasco pepper sauce
  • Worcestershire sauce
  • Salt and cayenne
  • 1 tablespoon olive oil
  • 1/4 cup brunoise red peppers
  • 1/4 cup brunoise yellow peppers
  • 1/4 cup brunoise red onions
  • 1 pound crab meat, picked over for shells and cartilage
  • 2 tablespoons finely chopped parsley or cilantro


  • In a food processor, combine the avocados, half and half, sour cream, shallots, green onions, 1 teaspoon garlic, chicken stock and lemon juice and puree until smooth. Season the soup with Tabasco pepper sauce, Worcestershire sauce, salt and cayenne to taste. Turn the soup into a glass bowl and chill completely.

  •  In a sauté pan, heat the olive oil. When the oil is hot, add the peppers and onions. Season with salt and cayenne. Sauté for 30 seconds. Add the remaining garlic and saute for 30 seconds. Remove from the heat and cool completely. Turn the vegetables into a mixing bowl. Add the crab meat and parsley. Season with salt and pepper. Ladle the soup into the serving bowls and garnish the soup with the crab relish.