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Creamy Avocado Soup with Tomato-Lump Crab Relish

Prep time 9 mins
Yield 4 servings (serving size: 1 cup)
The simplicity of this soup allows the delicate, subtle flavor and luscious, velvety texture of the avocado to shine through.Prep: 9 minutes

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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