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Serves : 4
© Lucy Schaeffer

How to Make It


In a blender, puree the Guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice. Season the soup with salt and pepper. Pour the soup into 4 bowls and top with the jumbo lump crab meat. Garnish each bowl of soup with crème fraîche, fried tortilla strips and finely chopped chives.

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