Avocado-Buttermilk Crab Soup

**found in August 2010 Cooking Light

Simple orange-infused crabmeat floats atop a rich, creamy soup. If the soup seems a little too thick, add 1-2 tbsp more buttermilk.

3/4 cup fat-free buttermilk

1/2 cup chopped fresh tomatillos

1/2 cup fat-free, less-sodium chicken broth (make sure it is gluten-free)

3/8 tsp. salt

2 ripe peeled avocados, pitted

1 serrano pepper, seeded

1 small garlic clove

2 tbsp minced red bell pepper

1 tbsp chopped fresh chives

1 tsp fresh lemon juice

1/2 tsp 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. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.

Yield: 4 servings

Enjoy!!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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