Gluten Free Crab and Avocado Soup with Cucumber Topping

Menu Part: 
Cuisine Type: 

Pull together the tastes of the land and sea with this medley of crab and avocado with cucumber topping soup.  It’s sure to be a crowd-pleasing favorite dish for the gluten free diner in your life.


4 oz. butter
8 scallions sliced
4 oz. sherry wine
1 qt. prepared RC Healthy Foundations™ Gluten-Free Seafood Base
1 quart prepared RC Healthy Foundations™ Gluten-Free Vegetable Base
14 each ripe avocadoes
10 limes juiced
2 qts.buttermilk
1 tbls. RC Chipotle Chile Flavor Concentrate
1 tsp. RC Cilantro Flavor
3 tsp. dry RC Healthy Foundations™ Gluten-Free Vegetable Base
2 tsp. ground white pepper
2 tsp. salt
1 TBSP. Healthy Foundations™ Gluten-Free Seafood Base
1 lb. “cleaned” crab meat
(yield – 2 gallons)

Cucumber topping

4 ripe tomatoes seeded and cut into a very small dice or (brunoise)
2 cucumbers peeled, seeded and cut into a very small dice (brunoise)
2 oz. red onion cut into very small dice (brunoise)
1 tbls. RC Basil in Oil
2 oz. shallot oil*
2 oz. very good quality extra virgin olive oil
Salt & white pepper to taste
(yield – 2 lbs.)

Shallot Oil

1 gallon blended vegetable oil
1 lb. RC Chopped Shallots in Oil
(yield - 1 gallon)


  1. Melt butter in a small sauté pan and sweat scallions until tender.
  2. Add sherry and cool to 40°F.
  3. Combine prepared Healthy Foundations™ Gluten-Free Bases, peeled & seeded avocadoes, lime juice & buttermilk; puree, strain & season with remaining ingredients and fold in crab meat.
  4. Keep prepared soup very cold under 40°F and tightly covered.

Cucumber topping

  1. Combine all ingredients together and keep refrigerated.

Shallot Oil

  1. Heat the oil in a sauce pot and add RC Chopped Shallots in Oil.
  2. Cook until shallots are a dark brown & strain out.

Additional Tips

Additional Tips

  • Soup will get a grey oxidized layer on surface if not covered & especially overnight. It is suggested that you produce only enough of this recipe that you can serve within 2 days.
  • Serving Suggestion:
    Portion 6 oz. of very cold Crab & Avocado Soup in a pre-chilled bowl and place ¾ oz. Cucumber Topping in the middle of the soup portion. Drizzle with extra shallot oil if you wish and garnish with thinly sliced scallions. The crunchy texture of the cucumbers works very well with the creamy crab & avocado flavors.
  • (They can be used in other dishes if you wish, but are a little bitter plus you can make garlic oil this same way only toast the chopped garlic to a golden brown. One easy way to help tell them apart in the cooler is strain shallots out & leave toasted garlic in the flavored oil).

More From FoodService Director

Industry News & Opinion

Sodexo aims to reduce carbon emissions by 34% at its foodservice and facilities management sites by 2025, a goal it says it will reach through such changes as converting cooking oil into biodiesel fuel and using energy-efficient HVAC systems.

In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources