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Cold Avocado Crab Soup
This is a great recipe for those who don't
usually enjoy cold soups. Thick and rich,
it is perfect for the summer and great as
a starter for your next dinner party, no matter
what season it is.

2 Haas avocados, the smaller, darker, bumpy variety
1/2 lime
1 clove garlic
2 cups low-fat buttermilk
1/2 pound fresh lump crabmeat, picked through
Salt and pepper - white pepper preferred

Peel and seed the avocados. Rough chop the garlic.
Using a food processor, puree the avocado and garlic.
Transfer to a bowl. Stir in the buttermilk.
Salt and pepper to taste.
Stir in crab and juice of 1/2 lime. Combine well.
Chill thoroughly. Garnish with two lumps of crab
and a sprig of cilantro.

Date: 7/10/00
From: Janiepowers
To: Pulpkitchen

Thanks for your speedy reply with the link to the avacado crab soup. We had it and a summer salad for dinner tonight. What a hit! "Out of this world" were my husband's exact words. Thanks,

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