CHILLED AVOCADO SOUP WITH CRAB MEAT SALAD (for six)

For the soup:

6 avocados, peeled and pitted

1 clove garlic

2 cups buttermilk

4 cups milk or light cream

1 teaspoon salt

½ teaspoon freshly ground black pepper

fresh cilantro for garnish

For the crab salad:

¼ cup fresh lime juice

1 tablespoon Dijon-style mustard

1 teaspoon salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

½ cup olive oil

2 tablespoons capers, coarsely chopped

2 tablespoons pink peppercorns, ground (if pink peppercorns are not available, omit them from the recipe)

1 pound fresh lump crab meat, picked over for shells

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1.   To make the soup, puree the avocados and garlic in a food processor until smooth.  Place in a bowl and whisk in the buttermilk and milk or cream until the desired consistency is reached.  Depending on the avocado, more or less milk or cream may be needed.  Add salt and pepper and chill.

2.   To make the crab meat salad, combine the lime juice, mustard and salt and pepper in a bowl.  Whisk in the olive oil.  Stir in the capers and peppercorns.  Add the crab meat and toss.  Adjust the seasoning and chill.

3.   Ladle the soup into 6 bowls, add dollops of crab meat salad and garnish with cilantro leaves.

from Molly O’Neill, The New York Times