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Chilled Avocado Soup Shooters with Crab

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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 snack

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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