Can I use chicken stock instead of vegetable broth?

Yes. Chicken stock will deepen the savory base and make the broth taste richer; reduce added salt if your chicken stock is salted because it can be saltier than vegetable broth.

What can I use instead of crab for the garnish?

Use mussels or clams as an alternative. They add a brinier shellfish note and should be pre-steamed and removed from shells before adding so the garnish stays tender and easy to spoon.

The soup turned out grainy after blending — how do I fix it?

Pass the puree through a fine-mesh sieve and push it through with the back of a spoon to remove any fibrous bits. If still slightly coarse, return the strained liquid to the blender with a little warm broth and blend briefly at high speed.

The soup is too thick — how can I thin it without losing flavor?

Thin with a small amount of additional vegetable broth and whisk or blend until smooth, then recheck seasoning. Add broth incrementally so the soup remains spoonable rather than runny.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Chilled Avocado–Zucchini Spoon Soup with Crab

4 bowls · 3.1 g net carbs

3.1g Net carbs 7.7g Fat 9.2g Protein 123 kcal

Chilled Avocado–Zucchini Spoon Soup with Crab

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings · prep 15 min · cook 5 min · total 20 min · difficulty medium

Pureed, chilled avocado–zucchini soup brightened with lime juice and cilantro. The zucchini is briefly blanched in vegetable broth, then blended with avocado, lime juice and avocado oil to produce a silken, spoonable broth, while crab is reserved as a chilled garnish. Passing the puree through a fine-mesh sieve yields an extra-smooth texture. The soup can be served chilled or warmed gently without boiling so the avocado stays creamy and the crab remains tender.

Ingredients

vegetable brothSoup, Vegetable broth, ready to serve

400 g
zucchiniBaby, Squash, zucchini, raw

150 g
avocadoAvocado, Raw

140 g
lime juiceLime juice, Raw

30 g
avocado oilOil, Avocado

8 g
cilantroCilantro, Raw

12 g
crab

160 g
saltSalt, Table
4 g
black pepperSpices, Pepper, black

1 g

Equipment

blender
fine-mesh sieve
large pot

Method

Bring the vegetable broth to a gentle simmer in a pot.
Add the zucchini to the simmering broth and blanch until just tender, 2 minutes; remove the zucchini with a slotted spoon and set aside.
Place the blanched zucchini in a blender with the avocado, lime juice, cilantro and avocado oil, and add one ladleful of the warm broth. Puree at high speed until completely smooth.
Pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon or spatula to extract a silky soup.
Taste and adjust seasoning with salt and black pepper; thin with additional warm broth if the consistency is too thick for spooning.
Chill the strained soup until cool if serving cold, or warm gently without bringing to a boil if serving warm.
Divide the soup into bowls, top each with a portion of crab and a light drizzle of avocado oil, and serve.

Tips

Pro tip

For the smoothest texture, press the puree through the sieve using the back of a spoon or a spatula.
If serving warm, heat gently and stop before the soup reaches a simmer to preserve avocado creaminess.
Reserve a little crab for garnish so each bowl gets a chilled, briny contrast to the smooth soup.

Frequently asked questions

Can I use chicken stock instead of vegetable broth?: Yes. Chicken stock will deepen the savory base and make the broth taste richer; reduce added salt if your chicken stock is salted because it can be saltier than vegetable broth.
What can I use instead of crab for the garnish?: Use mussels or clams as an alternative. They add a brinier shellfish note and should be pre-steamed and removed from shells before adding so the garnish stays tender and easy to spoon.
The soup turned out grainy after blending — how do I fix it?: Pass the puree through a fine-mesh sieve and push it through with the back of a spoon to remove any fibrous bits. If still slightly coarse, return the strained liquid to the blender with a little warm broth and blend briefly at high speed.
The soup is too thick — how can I thin it without losing flavor?: Thin with a small amount of additional vegetable broth and whisk or blend until smooth, then recheck seasoning. Add broth incrementally so the soup remains spoonable rather than runny.
How should I store leftovers, and how do I reheat them?: Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C) — and divide a large batch into shallow containers so it cools quickly rather than sitting warm in one deep pot. USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per bowl

Primary macros

Net carbs Fat Protein

3.1 gNet carbs

9.2 gProtein

7.7 gFat

2.9 gFiber

123Calories

Electrolytes

Na847 mgSodium

K492 mgPotassium

Mg40 mgMagnesium

Minerals

Calcium: 56 mg
Iron: 0.84 mg
Magnesium: 40 mg
Phosphorus: 153 mg
Potassium: 492 mg
Zinc: 2.11 mg
Copper: 0.451 mg
Selenium: 17.5 µg

Vitamins

Vitamin A: 35 µg
Vitamin C: 21.1 mg
Vitamin D: —
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.072 mg
Riboflavin (B2): 0.123 mg
Niacin (B3): 2.13 mg
Pantothenic acid (B5): —
Vitamin B6: 0.226 mg
Folate: 59 µg
Vitamin B12: 1.33 µg

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

226.3 g per bowl

5 figures are unavailable. Nothing was estimated in its place.

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Published 27 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.

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