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Chilled Avocado Soup Shooters with Crab
Recipes
Ingredients:
– 1 3/4 cups Real California buttermilk
– 1/2 cup Real California plain yogurt
– 1 avocado, peeled and pitted
– 1/4 cucumber, peeled and cut into 3 or 4 chunks
– 1 lime, zest and juice
– 1 or 2 slices jalapeño, or more to taste
– 3 ounces cooked crabmeat
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Directions:
Makes 12 1/4-cup shooters
Combine buttermilk, yogurt, avocado, cucumber, lime juice and jalapeño in blender or food processor and puree. Add salt and more jalapeño to taste. Cover and refrigerate until well chilled.
Divide soup among small glasses or cups and mound crab on top. Serve garnished with lime zest.
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.