Chilled Avocado and Celery Soup with King Crab and Red Basil Salad
4 servings
180 minutes
This chilled avocado and celery soup is the embodiment of freshness and sophistication, inspired by the rich traditions of Latin American cuisine. Its velvety texture and delicate flavor are revealed through the combination of creamy avocado, crunchy celery, and aromatic vegetable broth. The dish's brightness is enhanced by an exquisite salad of royal crab, infused with lemon juice and basil olive oil. A light spiciness from merkén harmoniously complements the sea notes, creating a complex palette of flavors. This dish is perfect for summer days when you crave something refreshing yet nourishing. Its presentation, adorned with crossed crab claws and basil greens, turns each plate into a work of art. Enjoy this culinary masterpiece as it transports you to the exotic corners of South America.
1
In one container, mix olive oil, lemon juice, grated lemon zest, paprika, salt, and pepper. Add crab claws and let marinate in the refrigerator for two hours.
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 4 tablespoons
- Lemon zest: 0.5 tablespoon
- Merkén (Mapuche smoked chilli blend): pinch
- Salt: to taste
- Ground black pepper: to taste
- King crab back claws (merus): 8 pieces
2
Blend avocado cubes with olive oil, lemon juice, and celery cubes. Pour in 4 cups of vegetable broth and continue blending until a creamy liquid mixture is obtained. Add more vegetable broth if needed. Season to taste. Refrigerate, adding avocado pits to the soup to preserve its green color and prevent oxidation.
- Avocado: 3 pieces
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 4 tablespoons
- Celery: 300 g
- Vegetable broth: 3 glasss
- Salt: to taste
3
Place the crab meat in a container and season with basil-flavored olive oil, lemon juice, grated lemon zest, salt, and pepper. Leave in the refrigerator until serving. In another bowl, mix celery with finely chopped basil, season with salt and pepper, and add a bit of basil-flavored olive oil.
- Crab meat: 1 glass
- Extra virgin olive oil: 4 tablespoons
- Lemon juice: 4 tablespoons
- Lemon zest: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Celery: 300 g
- Purple basil: 8 g
- Extra virgin olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Pour the soup into bowls. Place a tablespoon of crab meat in the center of each bowl and top with two crossed crab claws. Then add a bit of celery and basil salad on top of the crab meat. Serve immediately.
- Crab meat: 1 glass
- King crab back claws (merus): 8 pieces
- Celery: 300 g
- Purple basil: 8 g