A Recipe for Cinco De Mayo

No one loves a fiesta like Señorita Vino, and Cinco de Mayo is no exception. Before we get into full party mode and a sabroso Cinco de Mayo recipe, here’s a handy little history lesson that will make you sound like the smartest reveler in the room on Sunday.

Cinco de Mayo is not Mexican Independence Day. Rather, it commemorates Mexico’s victory over the French on May 5, 1862 during a battle in Puebla, Mexico. Why such a fuss over one measly battle? Well, Mexico had 4,000 soldiers, and the French had twice as many, and they had fancier equipment. Mexico won. ‘Nuff said. Second, the Battle of Puebla was the last time a nation in the Americas had to fend off a foreign invasion besides the Beatles.

Now you’ll know exactly what to say when the Mexican Independence Day topic comes up this weekend. De nada.

Okay, enough history, chicas y chicos. It’s time for a fiesta-ready dish that’ll add a cool vibe to your Cinco de Mayo party–along with wine pairing suggestions.

My favorite thing about this recipe is that it takes all of 15 minutes to throw everything in the blender, but it looks like you slaved away for hours. You do need to let the soup chill for a few hours, but that’ll give you time to hang your piñatas and gather your maracas.  ¡Arrrrrrrrribaaaaa! [Cue the mariachis].

Señorita Vino’s Chillin’ Avocado Soup

Wine pairings: Chilean or Mexican Sauvigon Blanc or a Gruner Veltliner from Austria or California.

Why: Acidic white wines will balance the creaminess of this soup and complement the crab topping. A full-bodied red wine may give a metallic taste to the seafood and cancel out the flavors of the soup. Dry white wines will work better with this dish; sweeter white wines will overpower the delicate sweetness of the crab and make it taste flat. Plus, who wants to drink sweet wine with onions?

(4 to 6 servings)

THE SOUP:

5 small ripe avocados (or 3 medium sized)

3 tbsp. nonfat plain yogurt

1 tbsp. of fresh lemon juice

1 large clove of garlic, peeled and crushed

2 tsp. salt

2 1/2 cups chicken broth

THE TOPPING:

8 oz. of canned crabmeat (fresh is better, but canned was all I had in the kitchen!)

1/2 persian cucumber, seeded and diced

2 green onions, sliced

1 tbsp. finely chopped cilantro

1 tbsp. extra-virgin olive oil

1/2 tbsp. fresh lemon juice

salt and pepper to taste

Peel and seed the avocados, chop and toss them in a blender. Add the yogurt, lemon juice, crushed garlic clove, salt and chicken broth. Blend until smooth. Add salt to taste; chill. Drain the canned crabmeat and place it into a bowl. Add the sliced green onion, diced cucumber, chopped cilantro, olive oil, lemon juice and salt and pepper. Toss until well-mixed and adjust seasonings according to taste. Chill the crab topping. Pour the avocado soup into a bowl and top with two or three forkfuls of the crab mixture. Now relax, pour yourself a glass of chilled vino blanco and enjoy the fiesta!