Avocado-Buttermilk Soup with Crab Salad

Avocado-Buttermilk Soup with Crab Salad
Simple orange-infused crabmeat floats atop a rich, creamy soup. You’ll need a blender to make the soup; if it seems a little too thick, add 1 to 2 tablespoons more buttermilk.


  • 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


  1. Place first 7 ingredients in a blender; process until smooth.
  2. Combine bell pepper and remaining ingredients; toss gently to combine.
  3. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

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