James Beard Award–winning chef and all-around food hero Hugh Acheson’s new cookbook, The Broad Fork, was inspired by the questions asked at farmers’ markets. Acheson demystifies varietals and underused veggies with in-depth analyses, seasonal recipes and other forms of fruit- and vegetable-forward culinary encouragement. So why avocado soup? Well, can you think of a better vehicle for succulent crabmeat? 

The trick to chilled soups is to realize that flavors dull when they are cold, so you really have to put some punch into it. Lime, yogurt, cilantro stems, sautéed shallots, and tomatillos work to play a great backup to the beautiful ripe avocado.

Reprinted with permission from The Broad Fork