White House Chilled Avocado Soup with Serrano Flavored Crabmeat
from First Lady Laura Bush
Cinco De Mayo
3 ripe avocados
1/3 cup peeled cucumber purée
1 cup light chicken stock
1 pint fat free buttermilk
1/2 lb fresh lump crabmeat (cleaned)
1 lime, juiced
1 serrano pepper (finely diced)
2 Tbsp red bell pepper (finely diced}
2 Tbsp cilantro (coarsely chopped)
Fine sea salt and fresh ground pepper (to taste)
Yucatan Sunshine Habanero Pepper Sauce (to taste)
Cut avocados in half and remove pits, Scoop out the flesh and put in a
blender, add half of the lime juice, cucumber puree, 1/2 the buttermilk and
chicken stock, a pinch of salt and pepper, and a little hot pepper sauce.
Pulse the blender slowly to puree everything. Add more buttermilk and
chicken stock until you receive a smooth consistency, Adjust the seasoning
to your taste (avocado clues need some salt added). Refrigerate for an
hour. Mix crabmeat with some lime juice, serrano pepper, red pepper and
pinch of salt and pepper. Ladle the soup into chilled bowls, put a tablespoon
of crab mixture on top, and sprinkle chopped cilantro to finish.
(Makes 6 servings.)
Source: White House PDF recipe card
downloaded during Bush administration