Preheat oven to 400. Cut two of the jalapenos in
half lengthwise. Roughly chop the white parts of
the onions, place in a roasting pan with
jalapenos, garlic, tomatoes and half the oil.
season with salt, toss to coat and roast for 15
minutes or until the jalapenos are soft. Cool
Meanwhile remove seeds from the remaining jalapeno,
chop finely. Thinly slice the green part of the
onions. Combine chopped jalapeno, cilantro, crab
and the remaining oil in a bowl. Cover and
refrigerate until ready to serve...
Blend roasted vegetables with juice, water,
avocadoes and yogurt until smooth. Season to taste.
Refrigerate until chilled.
Ladle chilled soup into bowls and top with crab
mixture, season with fresh ground black pepper
Originally Submitted
2/18/2021
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