This soup is wonderful for a quick and light lunch or the beginning of an elegant meal.
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, cut into 1 inch pieces
, peeled and cut up
plain low-fat yogurt
(6 ounce) can crabmeat, drained and cartilage removed
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.
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