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Avocado soup with crab salad

Recipe Information

Description:
Avocado soup with crab salad is a delicious American recipe usually served as a appetizer. It requires about 25 minutes of prep time and about 0 minutes of cooking time for a combined total time of 25 minutes. The overall cooking skill level is considered easy. This recipe will yield 4 servings if prepared as directed.
Servings 4
Preparation Time 25 Minutes
Cook Time 0 Minutes
Total Time 25 Minutes
Difficulty Easy
Main Ingredient Avocado; Crab
Category Fruit; Seafood
Meal Lunch; Dinner; Snack
Type Appetizer; Main Dish; Side Dish
Subtype Soup; Salad
Cuisine American
Diet

Ingredients

  • 3/4 cup fat-free buttermilk

  • 1/2 cup chopped fresh tomatillos

  • 1/2 cup fat-free, low-sodium chicken broth

  • 3/8 teaspoon salt

  • 2 avocados, peeled and 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 zest

  • 8 ounces lump crab meat, drained and shell pieces removed

Directions

  • Add the buttermilk, tomatillos, chicken broth, salt, avocados, serrano pepper, and garlic to blender or food processor. Process until the mixture is smooth.

  • In a small bowl mix the bell pepper, chives, lemon juice, orange rind, and crabmeat.

  • Spoon 3/4 cup of soup into 4 bowls, top each with 1/3 cup of crabmeat mixture, and serve.

Nutrition (per serving)

  • Calories: 252 cal

  • Total fat: 16g

  • Saturated fat: 3g

  • Monounsaturated fat: 10g

  • Polyunsaturated fat: 2g

  • Cholesterol: 44mg

  • Sodium: 540mg

  • Carbohydrate: 12g

  • Fiber: 6g

  • Protein: 17g