- 3 avocados, cut into chunks
- 3 cups chicken or vegetable broth
- 3 tablespoons fresh lemon or lime juice
- 1/3 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Combine ingredients in a blender and process until smooth.
- Cover and refrigerate 2 hours or until completely chilled.
- Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.