Chilled sweet corn broth with crab and avocado salad
Indulge in the refreshing flavors of sweet corn broth paired with succulent crab and creamy avocado in this chilled summer salad. Perfect for a light and satisfying meal!
Ingredients:
- 1/4 cup olive oil
- 1 cup finely chopped white onion
- 1/2 cup finely chopped celery
- 4 ears fresh corn, kernels removed (about 2 cups kernels)
- 4 sprigs fresh thyme
- 4 1/2 cups water
- Salt and freshly ground pepper
- Crab and Avocado Salad, recipe follows
- Chopped fresh chives, for garnish
- Freshly ground white pepper, for garnish
- Extra-virgin olive oil, for garnish
- 2 oranges, juiced
- 1 lime, juiced
- 1 lemon, juiced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground white pepper
- 450g jumbo lump or lump crabmeat, flaked
- 3 avocados, peeled, coarsely chopped
Instructions:
- Heat the olive oil in a saucepan over medium heat. Cook the onion and celery until softened, approximately 5 minutes. Mix in the corn, thyme, and water; then season with salt and pepper. Bring to a boil, lower the heat, and simmer for 15 minutes. Remove the thyme sprigs. Transfer the soup in portions to a blender and blend until creamy. Filter the soup using a fine sieve. Adjust the seasoning with salt and white pepper. Add a slightly extra amount of salt due to the soup being served cold. Cover and refrigerate for at least 3 hours. Split the Crab and Avocado Salad among 6 chilled bowls. Place the salad around the edges of each bowl. Pour the soup into the center. Decorate with chopped fresh chives, ground white pepper, and a drizzle of extra-virgin olive oil.
- Combine the orange juice, lime juice, lemon juice, and olive oil in a bowl. Season with salt and white pepper. Gently mix in the crab meat and avocado. Taste and adjust the seasoning if necessary. Cover and
Summary:
- Calories: 147 kcal
- Fat: 12 g
- Protein: 4 g
- Carbs: 7 g
- Potassium: 244 mg
- Magnesium: 31 mg