Ingredients:
2 cups chicken broth
1 green onions, cut into 1 inch pieces
1 garlic cloves
1 tablespoon lemon juice
2 medium avocados, peeled and cut up
1 cup plain low-fat yogurt
1 (6 ounce) cans crabmeat, drained and cartilage removed
Directions:
In a 2 quart saucepan, heat broth, onion and garlic to boiling.
Pour hot mixture into blender.
Add lemon juice and avocados, cover and process about 30 seconds or until smooth.
Pour mixture back into pan; add yogurt and crabmeat.
Heat, stirring constantly, until hot.
Ladle into 4 soup bowls and garnish with twists of lemon.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.