Creamy Avocado Soup with Tomato-Lump Crab Relish

The simplicity of this soup allows the delicate, subtle flavor and luscious, velvety texture of the avocado to shine through.

Prep: 9 minutes


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes

Nutritional Information

Calories 295
Caloriesfromfat 69 %
Fat 23 g
Satfat 6.8 g
Monofat 9.7 g
Polyfat 2.1 g
Protein 12.6 g
Carbohydrate 13.9 g
Fiber 5.5 g
Cholesterol 50 mg
Iron 1.3 mg
Sodium 510 mg
Calcium 124 mg


2 ripe peeled avocados, coarsely chopped
2 cups fat-free, less-sodium chicken broth
1 (8-ounce) carton reduced-fat sour cream
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 pound fresh lump crabmeat, shell pieces removed
1/2 cup refrigerated prechopped tomato, onion, and bell pepper mix
Cilantro leaves (optional)


1. Combine first 7 ingredients in a blender or food processor; process until smooth. Chill soup until ready to serve.

2. Ladle soup into bowls. Combine crabmeat and tomato mixture in a small bowl. Spoon crabmeat mixture evenly on top of soup in each bowl. Garnish with cilantro leaves, if desired.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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