- 4
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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 ounces lump crabmeat, drained and shell pieces removed
- Calories 252
- Fat 16.3g
- Satfat 2.6g
- Monofat 9.8g
- Polyfat 2.3g
- Protein 16.9g
- Carbohydrate 12.4g
- Fiber 5.7g
- Cholesterol 44mg
- Iron 1.5mg
- Sodium 540mg
- Calcium 107mg
- Calories 252
- Fat 16.3g
- Satfat 2.6g
- Monofat 9.8g
- Polyfat 2.3g
- Protein 16.9g
- Carbohydrate 12.4g
- Fiber 5.7g
- Cholesterol 44mg
- Iron 1.5mg
- Sodium 540mg
- Calcium 107mg
Preparation
Step 1
Step 1
Place first 7 ingredients in a blender; process until smooth.
Step 2
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.
How to Make It
Step 1
Place first 7 ingredients in a blender; process until smooth.
Step 2
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.