Avocado-Buttermilk Soup with Crab Salad

Wondering if anyone has frozen the extra? I am not sure it would survive in the fridge and since I am only one person I need a way to keep the remainder.

I really liked this recipe. However, it is extremely rich! . I made my own buttermilk & used king crab meat that I had on hand. I would make it again, but as another reviewer stated I would serve the base as a dip.

I don't normally like cold soups, but this is now my favorite all time soup. I have made it 6 times in the last month. We were scrapping the blender the first time I made it so I now always make 2 batches at once. I did tweek it a bit though with the following changes: rather then measuring a 1/2 cup tomatillos I use 4 tomatillos, instead of the serrano pepper I use 1 jalapeno (insides removed), 2 garlic cloves instead of 1, added a handful of cilantro, added juice from 1/2 lemon. For the crab mixture: 1/2 chopped red pepper instead of 2 tbsps, replaced the chives with cilantro. Used the rind of a whole orange and squeezed the juice from the orange into the mixture. Added a little salt and pepper. It comes out perfect every time !!! Even my nephew loves it and he is a meat and potatoes kind of guy. One time I forgot the crab so I replaced it with tuna - was good that way too. The soup part could easily be used as a dip also, especially for raw veggies.

I really liked this. Instead of tomatillos, I used a tomatillo salsa that was marked as medium spicy and omitted the peppers. I think this added a nice spice and flavor to the recipe. Other than that I kept everything the same and thought it turned out well. It was also very rich so smaller portions for more people might work if served with something else.

Enjoyed it. It's rather rich, so I only needed a small portion.