Ingredients
1/2 lb. (220 g) avocado
1/2 lb. (220 g) crabmeat
1/2 cup chicken stock
1/2 cup buttermilk
½ cup finely chopped green pepper
1 tbsp. lemon juice
1/2 tsp. lemon peel, grated
1 garlic clove, crushed
Salt and pepper to taste
Preparation
Cube avocados and puree them in a blender. Add stock, buttermilk, lemon juice, peel, and garlic, and process until the mixture is even and smooth. Refrigerate the soup until it’s well chilled. Cut crabmeat into medium-sized pieces. Place soup into bowls, and garnish with crab, green pepper, and parsley.
