Recipe: avocado buttermilk soup with crab salad


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Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Ingredients

3/4 cup fat-free buttermilk
1/2 cup chopped fresh tomatillos
1/2 cup fat-free, lower-sodium chicken broth
3/8 teaspoon salt
2 ripe peeled avocados, pitted
1 serrano pepper, seeded
1 small garlic clove
2 tablespoons minced red bell pepper
1 tablespoon chopped fresh chives
1 teaspoon fresh lemon juice
1/2 teaspoon grated orange rind
8 ounces lump crabmeat, drained and shell pieces removed

Preparation:

Total: 18 Minutes

1. Place first 7 ingredients in a blender; process until smooth.

2. Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Nutritional information

Calories: 252
Fat: 16.3g
Saturated fat: 2.6g
Monounsaturated fat: 9.8g
Polyunsaturated fat: 2.3g
Protein: 16.9g
Carbohydrate: 12.4g
Fiber: 5.7g
Cholesterol: 44mg
Iron: 1.5mg
Sodium: 540mg
Calcium: 107mg

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