Ingredients
4 cups tomato based vegetable juice
1 cup split peas
dash of lemon
dash of hot pepper sauce
1 15 oz. can chopped tomatoes
4 cups fat free cream
1 lb lump crab meat
2 avacados, very ripe
Preparation
At a very low boil, cook vegetable juice and peas until tender (45 minutes). Add tomatoes and crab, simmer another 15 minutes. While simmering, puree avacados with a little water until smooth. Add cream to soup. Season with lemon juice and pepper sauce to taste. When warmed through, serve with a swirl of the pureed avacado.
