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Avocado-Buttermilk Soup with Crab Salad

Photo: John Autry; Styling: Lindsey Ellis Beatty
Total time 18 mins
Yield 4 servings
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

Nutrition Information

  • calories 252
  • fat 16.3 g
  • satfat 2.6 g
  • monofat 9.8 g
  • polyfat 2.3 g
  • protein 16.9 g
  • carbohydrate 12.4 g
  • fiber 5.7 g
  • cholesterol 44 mg
  • iron 1.5 mg
  • sodium 540 mg
  • calcium 107 mg

How to Make It

  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.