Avocado-Buttermilk Soup with Crab Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk. 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 |
Directions:
1. Place first 7 ingredients in a blender; process until smooth.
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.
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