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Cold Avocado & Celery Soup with King Crab, Purple Basil Salad

Chef Pilar Rodríguez

Courtesy of ProChile

(Serves 4)

INGREDIENTS

  • -Crab Legs :
  • 8 Chilean king crab legs
  • 1 cup Chilean king crab meat
  • 1 tablespoon basil-infused extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • ½ tablespoon fresh lemon zest
  • 1 pinch of merkén
  • Salt and Black pepper to taste, freshly ground
  • -Avocado Soup :
  • 3 medium Hass avocados, peeled and cut into small cubes
  • (save the pits)
  • 3 cups cold vegetable stock, more in case it is needed
  • 1 tablespoon lemon juice
  • 2 tablespoons basil-infused extra virgin olive oil
  • 1 cup peeled chopped celery
  • Salt and Black pepper to taste, freshly ground
  • -Crab Salad :
  • 4 tablespoons purple basil cut into fine julienne strips
  • 2 cups celery cut into fine julienne strips
  • 1 tablespoon basil-infused extra virgin olive oil
  • 1 teaspoon lemon juice
  • ¼ teaspoon lemon zest
  • 1 Pinch of salt

preparation

  • Crab legs: In a large bowl, mix together the olive oil, lemon juice, lemon zest, merquén, salt and pepper. Add the crab legs and marinate in the fridge for a couple of hours. Set aside.
  • Avocado Soup: Blend the avocado cubes, olive oil, lemon juice, and celery in a blender or food processor. Add 3 cups of cold vegetable stock and process until you get a slightly liquid, smooth creamy mixture. Add more vegetable stock if necessary. Adjust seasoning. Place the avocado pits in the mixture to prevent the soup from turning brown (maintaining its typical green colour) and store in the fridge.
  • Crab Salad: In a bowl, season the crab meat with the basilinfused olive oil, lemon juice, lemon zest, salt and pepper. Keep in the fridge until you are ready to serve. Place the celery and basil julienne strips in a separate bowl. Season the salad with a little basil-infused olive oil, salt, pepper and lemon zest. Set aside.
  • Assembly: Take the soup out of the fridge and discard the avocado stones. Pour the soup into individual bowls. Place a tablespoon of crab meat in the centre of each bowl. Place 2 crossed crab legs on top of the crab meat. Top off with a little of the celery and basil salad. Serve immediately.
  • Find more salads with Chilean EVOO here:
  • Caprese Salad with Chilean EVOO
  • Chilean EVOO Black Bean Salad with Arugula and Goat Cheese

ABOUT US

The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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