Avocado Buttermilk Soup with Crab Salad

By pikassob

Ingredients

• 3/4 cup fat-free buttermilk
• 1/2 cup chopped fresh tomatillos
• 1/2 cup fat-free, lower-sodium chicken broth
• 3/8 teaspoon salt
• 2 ripe peeled avocados, pitted
• 1 serrano pepper, seeded
• 1 small garlic clove
• 2 tablespoons minced red bell pepper
• 1 tablespoon chopped fresh chives
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon grated orange rind
• 8 oz lump crabmeat, drained and shell pieces removed

Details

Servings 4

Preparation

Step 1

Place first 7 ingredients in a blender; process until smooth.

Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.