Avocado-Buttermilk Soup with Crab Salad

We are huge avocado and crab fans, but not fans of this recipe. The soup and crab salad were bland. Frankly, the soup reminded me of the homemade baby food I made for my kids when they were little. Disappointed to have wasted my crab and avocados on this dish!

This was so good, especially on a hot humid day when I really didn't want to turn the stove on. I used a couple of tilapia filets instead of the crab meat because my husband has a shellfish allergy. I also used lime juice instead of lemon, because I had fresh limes on hand. Next time I'd like to add some cilantro. This was really rich, creamy, and yummy.

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.

Loved this recipe. Added a bit more salt and citrus then then asked for and also added a dash of pepper to crab. Not at all bland as stated in other reviews. Loved this and will be making again in the future!

I am on a "liquid only" instruction from my personal trainer for a week of cleansing so I decided to look up soups to get me through. (I LOVE food!) I found this and had to try it; good fats from the avocado, calcium from the milk (I make buttermilk with regular milk and white wine vinegar) and high in fiber! Not completely "liquid" with the crab but worth the cheat. It was so refreshing I immediately made another batch so that I could have it for my lunch the rest of the week. I just won't tell my trainer about the crab meat. ;) My parents loved it as well. My dad wanted it served colder than what he had it, and wanted more salt so he treated it like guacamole. But they have asked me to make it again. :D

I make this with chopped shrimp instead of crab due to personal preference. It is an elegant and unusual soup that is always a huge hit at our cocktail and dinner parties. Our guests just love it and so do we

Excellent soup! It needed more buttermilk as it was too thick after processing. I followed the recipe to a 'T' and wouldn't change a thing.

This is one of the best soups I have ever tasted. I wasn't sure if I would like cold soup but I was pleasantly surprised. My 15 month old loves it too!

Has anyone tried making this with nonfat plain greek yogurt instead of buttermilk?

I really did not see anything special about this one, especially vs the effort. Overall, it was like bland, runny guac. I ended up having to serve it with tortilla chips.

Quick, easy, very little mess and best of all flavorful and light. One serrano gave it a little heat but nothing too serious. Great texture and the crab salad is fantastic just on it's own but even better in the soup.

Much better than I thought it would be and super easy. Crab was on sale but I think it would be just as good with imitation crab if you want to save. And I added much more salt than it calls for, speaking of, what's with "3/8th teaspoon salt"??? That's a weird measurement for a recipe!?! Anyway, bottom line, worth trying and worth making again.

Loved it!

I am a HUGE Cooking Light, avocado, buttermilk, and crab fan. This recipe was horrible. Inedible. We tossed it after one bite. I was so excited to make this, but was sorely disappointed. :(

This is the most refreshing, decadent cold soup I have ever eaten. We had it as a main dish the first time, but it is very rich. Served it as a first course the next time and it was perfect!

My partner and I love this recipe! We make it with the following changes: vegetable broth 1/2-1 cup; 1/2 jalapeno; 1 whole serano; 1/2 poblano; 2 garlic cloves. This adds more kick and complexity.

my husband and I loved this dish. we made it after returning from a day's hike. it was easy to make, classy, and scrumptious! We did make it w/ low-fat milk rather than fat-free, as we did not have it in the store. I am sure this added more calories and fat, however, it was still excellent!

This was amazing. Very easy, very elegant - the flavors of the buttermilk and avocado compliment each other perfectly. Yum!

We love cold soup in the summer, and avocados and crab are two of my favorite things. This soup was delicious and easy, and I will certainly make it again. I would serve it to company -- very tasty and elegant.

My husband and I thought this recipe was GREAT! I made a few revisions. I have trouble finding FF Buttermilk, so had to go with RF, unfortunately, We are not big crab eaters, so I substituted chicken instead. I poached a couple of chicken breasts in a can of chicken broth, seasoned the chicken w/ salt and pepper and then used the chicken broth in the recipe as called for. I also substituted a jalapeno pepper in place of serrano, as I had one I needed to use up. Will absolutely make again and again. If you like avocado's this recipe is for you.

Silky, luscious and decadent! Made it for guests and we ate every drop. I used one seeded serrano pepper, and wouldn't have minded a little more spice. We had it for an appetizer before some grilled shrimp salad -- rave reviews!

I was really excited about making this soup, but while I followed the recipe to the letter, in my opinion it's very bland. The soup's silkiness is amazing, it's more the crab salad. Will be trouble shooting how to give this more kick, without ruining the overall taste and balance of the soup itself. Suggestions are welcome.

Amazing! I am always hesitant to make CL recipes with crab because it's so expensive but this was totally worth it! The chives complimented the heat and creamy buttermilk flavor. We threw in the whole serrano because we love spicy and it was the perfect amount of heat. I was also wary about a cold soup but if you like guacamole then you will like this!