Chilled Avocado Soup with Crab for CINCO de MAYO
Author: Crystal Cartier
Recipe type: Sides, Entrée, Appetizer
Cuisine: Gluten-Free
- 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)
- Throw avocados, buttermilk, cucumber, tomatillos, broth, serranos, cilantro, salt, and garlic in the blender and puree until silky smooth.
- Spoon into bowls and top with crab, bell pepper, and chives. Told you it was easy;)
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2012/05/05/chilled-avocado-soup-with-crab-for-cinco-de-mayo/
3.5.3229