Avocado-buttermilk Soup With Crab Salad


1 1/2 cup Fat-free buttermilk
1 cup Chopped fresh tomatillos
1 cup Fat-free, less-sodium chicken broth
6/8 teaspoon Salt
4 Ripe peeled avocados, pitted
2 Serrano pepper, seeded
2 Small garlic clove
4 tablespoons Minced red bell pepper
2 tablespoon Chopped fresh chives
2 teaspoon Fresh lemon juice
1 teaspoon Grated orange rind
16 ounces Lump crabmeat, drained and shell pieces removed


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