Avocado-Buttermilk Soup with Crab Salad

Photo: John Autry; Styling: Lindsey Ellis Beatty

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Total: 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 16.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 9.8g
  • Polyunsaturated fat: 2.3g
  • Protein: 16.9g
  • Carbohydrate: 12.4g
  • Fiber: 5.7g
  • Cholesterol: 44mg
  • Iron: 1.5mg
  • Sodium: 540mg
  • Calcium: 107mg

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

Preparation

  1. 1. Place first 7 ingredients in a blender; process until smooth.
  2. 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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