I adore avocados, not only are they good for you but they are so tasty! As soon as I came across this recipe in my new issue of Cooking Light, I knew I had to make this soup. I made it last weekend for a dinner party at our house and it was a huge hit! Everyone cleaned their bowls and I even made it again the next night for dinner as well. It is so simple to make and so refreshing on these super hot summer days!

AVOCADO BUTTERMILK SOUP WITH CRAB SALAD
-3/4 CUP FAT-FREE BUTTERMILK
-1/2 CUP CHOPPED FRESH TOMATILLOS
-1/2 CUP CHICKEN BROTH
-3/8 TEASPOON SALT
-2 RIPE AVOCADOS, PITTED
-1 SERRANO PEPPER, SEEDED
-1 SMALL GARLIC CLOVE
-2 TABLESPOONS MINCED RED PEPPER
-1 TABLESPOON CHOPPED FRESH CHIVES
-1 TEASPOON FRESH LEMON JUICE
-1/2 TEASPOON GRATED ORANGE RIND
-8 OUNCES LUMP CRAB MEAT, 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 3/4 CUP OF THE SOUP MIXTURE INTO BOWLS; TOP EACH BOWL WITH 1/3 CUP CRAB MEAT MIXTURE

*** I ENDED UP ADDING MORE CHICKEN STOCK AND BUTTERMILK TO MAKE THE SOUP NOT AS THICK. ALSO THE SECOND TIME WE MADE THIS WE USED A JALAPENO PEPPER AND LIKED THE FLAVOR BETTER IN THE SOUP THAN THE SERRANO CHILE. LASTLY, WE ONLY GARNISHED OURS WITH RED BELL PEPPER AND CHIVES BECAUSE WE DIDN’T HAVE ANY CRAB MEAT AND IT WAS STILL A HIT.***