Chilled Avocado and Crab Soup

Ingredients

Ripe avocado pears 2
Lemon 1 , juiced
Crabmeat 4 Ounce (1/4 lb / 100 g)
Chicken stock 1/2 Pint (1 1/4 cups / 300 ml)
Plain yogurt 16 Fluid Ounce (2 cups / 450 ml)
Worcestershire sauce 1 Teaspoon
Tabasco sauce 3 Drop
Salt To Taste
Freshly ground pepper To Taste

Directions

GETTING READY

1. Start by halving, peeling and also quarter the avocados and slice them too, and dip in lemon juice reserving a few slices for garnish

MAKING

2. In a bowl, place a little of this mixture and chill in the refrigerator

3. In a liquidiser, put the remainder together with the crabmeat, stock and yogurt and blend until very smooth

4. Also add worcestershire sauce, tabasco sauce and seasoning to taste and chill thoroughly

5. Stir the reserved avacado into the soup, place 1 or 2 ice cubes into each bowl and add the soup, flatten the reserved avacado slices on top

SERVING

6. Serve with salads or bread

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 293Calories from Fat 171

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 444 mg18.5%

Total Carbohydrates 19 g6.3%

Dietary Fiber 7 g28%

Sugars 7 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet