Step 1

Preheat oven to 200°C (180°C fan forced).

Step 2

Cut two of the chillies in half lengthways. Place in a roasting pan with the white part of onion, garlic, tomatoes and half the oil, season with salt, toss to coat. Roast for 15 minutes or until chillies are soft. Cool.

Step 3

Meanwhile, remove seeds from remaining chilli, chop finely. Thinly slice the green part of the onion. Combine chopped chilli, sliced green onion, coriander, crab and remaining oil in a medium bowl. Cover, refrigerate until ready to serve.

Step 4

Blend roasted vegetables with juice, the water, avocado and yoghurt until smooth. Season to taste. Refrigerate until chilled.

Step 5

Ladle chilled soup into bowls, top with crab mixture. Season with freshly ground black pepper.