Cinco de Mayo Chilled Avocado Soup with Serrano Flavored Crabmeat (Laura Bush)

This recipe comes straight from the big house on Pennsylvania Ave. (okay, okay, the white house website www.whitehouse.gov - from the first Lady herself, Laura Bush. Sounds like a nice summer soup - with some Southwest flavor. Serves 6 people.

INGREDIENTS: 

• 3 ripe avocados
  
• 1/3 cup peeled cucumber purée
  
• 1 cup light chicken stock
  
• 1 pint fat free buttermilk
  
• 1/2 lb. fresh lump crab meat (cleaned)
  
• 1 lime, juiced
  
• 1 Serrano pepper (finely diced)
  
• 2 Tbsp. red bell pepper (finely diced)
  
• 2 Tbsp. cilantro (coarsely chopped)
  
• fine sea salt and fresh ground pepper to taste
  
• Yucatan Sunshine Habanero Pepper Sauce
  

INSTRUCTIONS:
Cut avocados in half and remove pits. Scoop out the flesh and put in a blender, add half of the lime juice, cucumber puree, 1/2 the buttermilk and chicken stock, a pinch of salt and pepper, and a little hot pepper sauce. Pulse the blender slowly to puree everything. Add more buttermilk and chicken stock until you receive a smooth consistency. Adjust the seasoning to your taste (avocado does need some salt added). Refrigerate for an hour.

Mix crab meat with some lime juice, serrano pepper, red pepper and a pinch of salt and pepper. Ladle the soup into chilled bowls, put a tablespoon of crab mixture on top, and sprinkle chopped cilantro to finish.