Avocado-Buttermilk Soup with Crab Salad

This simple, no-cook soup is garnished with delicious orange-infused crabmeat. A vibrant, green-hued bowlful set before a hungry diner will not last long—take our word for it. Although it is intended to be rich and creamy, if the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.

Total Time: 18 Minutes

(Make 4 serves)

Amount per serving: 252 Calories, 16.9 g. Protein, 12.4 g. Carbohydrates, 5.7 g. Dietary Fiber, 16.3 g. Fat ( 2.6 g sat , 9.8 g mono ), 44 mg. Cholesterol, 540 mg. Sodium, 107 mg. Calcium.

Ingredients:

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

Preparation:

• In blender or food processor, Place buttermilk, chopped tomatillos, broth, salt, avocados, serrano pepper and garlic, process until smooth.
• Combine bell pepper and remaining ingredients, toss gently to combine. Spoon about 3/4 cup of soup into each of 4 serving bowls, top each serving with about 1/3 cup of crabmeat mixture.
• Wine note: The fresh and healthful ingredients of Avocado-Buttermilk Soup with Crab Salad scream California–or, specifically, California chardonnay. The full body and supple texture of a well-balanced wine like Bogle Chardonnay, California 2008 ($11), permit it to partner with the creamy soup and sweet shellfish, while the wine’s tart apple flavors and lively finish cleanse the palate for the next delicious bite.

Source : CookingLight

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