Ready in 8 mintues. Serves 6 / Bold colors and bright flavors make this soup a festive starter for summer entertaining. Serving tip: For a light supper, serve with warm corn tortillas.

4 cups chilled low-sodium tomato-vegetable juice

2 tablespoons lime juice

¼ teaspoon ground cumin

½ teaspoon sea salt

1 clove garlic, minced or pressed

3 tablespoons chopped red onion

¼ cup chopped fresh cilantro

1 cup seeded and diced cucumber

1 large avocado, diced

8 ounces fresh crabmeat

1. Combine tomato-vegetable juice, lime juice, cumin, sea salt, garlic, red onion, and cilantro in a large bowl. (If time permits, refrigerate for 30 minutes to meld flavors.)
2. Divide cucumber, avocado, and crabmeat between four bowls, creating a mound in the center of each. Pour soup around vegetables and crab. Sprinkle with black pepper. Serve at once.

PER SERVING: 129 cal, 37% fat cal, 6g fat, 1g sat fat, 27mg chol, 9g protein, 12g carb, 4g fiber, 417mg sodium

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