Chilled Avocado Soup with Crab for CINCO de MAYO
 
 
This chilled avocado soup couldn't be easier or healthier! It's a raw blender soup topped with succulent lump crab, easy and awesome!
Author:
Recipe type: Sides, Entrée, Appetizer
Cuisine: Gluten-Free
Ingredients
  • 5 ripe avocados (peeled and pitted)
  • 1- ½ cups reduced fat buttermilk
  • 4" length of an english cucumber
  • 1 cup diced fresh tomatillos
  • 1 cup broth (chicken or vegetable)
  • 2 seeded serrano peppers
  • ¼ cilantro
  • 1 teaspoon salt
  • 2 teaspoons smashed garlic
  • 4 mini bells pepper, halved and thinly sliced
  • small bunch of fresh chives, chopped
  • lump crabmeat (optional)
Instructions
  1. Throw avocados, buttermilk, cucumber, tomatillos, broth, serranos, cilantro, salt, and garlic in the blender and puree until silky smooth.
  2. Spoon into bowls and top with crab, bell pepper, and chives. Told you it was easy;)
ENJOY!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/05/05/chilled-avocado-soup-with-crab-for-cinco-de-mayo/