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

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 69%
  • Fat: 23g
  • Saturated fat: 6.8g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 12.6g
  • Carbohydrate: 13.9g
  • Fiber: 5.5g
  • Cholesterol: 50mg
  • Iron: 1.3mg
  • Sodium: 510mg
  • Calcium: 124mg


  • 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. 1. Combine first 7 ingredients in a blender or food processor; process until smooth. Chill soup until ready to serve.
  2. 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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