Avocado-Buttermilk Soup with Crab Salad - My Recipes

By norsegal8

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

Details

Servings 4
Adapted from myrecipes.com

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.