Avocado anything is terrific in my book, but this avocado buttermilk soup is just fantastic. If you’re fortunate enough to live in the San Francisco Bay Area, then you should make this before the end of the Dungenuss crab season, between June and July. Even in Central California, we have access to some. Of course you can make this soup without the crab salad in the center. You can make a chopped vegetable salsa instead. Enjoy!
Avocado Buttermilk Soup with Crab Salad
A refreshing soup for a spring or summer day, avocado buttermilk soup topped with crab salad. Make entertaining simple!
For the Soup:
- 2 1/2 cups cucumber, peeled and diced
- 2 1/2 cups low-fat buttermilk
- 1 medium avocado, pitted, peeled and sliced
- 1/4 cup chopped onion
- 2 Tablespoons chopped fresh basil
- 2 teaspoons fresh lime juice
- 1/4 cup gluten free plain nonfat yogurt
For the Crab Salad:
- 2 stalks celery, thinly sliced or diced
- 1 Tablespoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon rind
- 8 oz. lump crab meat (not artificial*), shelled and drained
- Flat leaf parsley, for garnish
- Add cucumber and buttermilk to a food processor or blender.
- Add avocado half of the onion and half of the basil. Blend until smooth.
- Season with salt and pepper, to taste.
- Cover and refrigerate until chilled, about 45 to 60 minutes.
- In a bowl, combine celery, chives, remaining onion and basil, lemon juice, and lemon rind.
- Add crab meat and lightly toss. Top chilled with soup with crab salad and serve.
*Artificial crab meat usually contains gluten.
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