Chilled Avocado Soup Shooters with Fresh Crab

Recipe by Michelle Buhr
Photography by Brian W. McDonald

3 avocados, chopped
2 cups chicken broth
1 cup half and half
3 tablespoons freshly squeezed lime juice
1/2 cup fresh cilantro leaves
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 pound lump crabmeat
1/4 cup finely chopped red onion

Setting aside a portion of crabmeat for garnish, combine all ingredients in a blender and process until smooth. Cover and refrigerate for 2 hours or until completely chilled. Pour into individual serving vessels and top with crabmeat garnish.