Chilled Avocado and Buttermilk Soup
- 2 Avocados
- ¾ C Low Fat Buttermilk
- ½ C Tomatillos, chopped
- ½ C Chicken or Vegetable Broth
- 1 tsp. Serrano or Jalapeño Pepper, chopped
- 1 Garlic Clove
- 1/4 C Fresh Cilantro
- 1/2 Lime, juiced
- ¼ Red Bell Pepper, small dice
- 1/3 C Cucumber, small dice
- ½ Lime, juiced
- 2 tbsp. Chives, Chopped
- 4 oz. Crab or Shrimp (optional)
Place the first 7 ingredients into a blender, blend until smooth and season with salt and pepper. Toss the remaining ingredients together, season with salt and pepper then refrigerate until service. Top each serving of soup with the chopped vegetable garnish.
