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Buttermilk Soup with Cucumber and Crab

3.1

(9)

Image may contain Bowl Food Dish Meal Cutlery Spoon Soup Bowl and Soup
Buttermilk Soup with Cucumber and CrabMark Thomas

Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup.

Recipe information

  • Yield

    Serves 8

Ingredients

3 large cucumbers (about 2 1/2 pounds), peeled, seeded
1 cup low-fat (1%) buttermilk
1/2 cup plain nonfat yogurt
1/3 cup chopped onion
1 1/4 teaspoons ground cumin
8 ounces crabmeat, drained
1 ripe tomato, seeded, chopped
3 green onions, thinly sliced

Preparation

  1. Step 1

    Chop 2 1/4 cucumbers. Purée chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth. Season with salt and pepper. Cover; chill until very cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)

    Step 2

    Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8 bowls, dividing equally. Ladle cold soup around crabmeat. Sprinkle with tomato, green onions and finely chopped cucumber.

Nutrition Per Serving

Per serving: calories
67; total fat
0.5 g; saturated fat
0.5 g; cholesterol
13 mg.
#### Nutritional analysis provided by Bon Appétit
TagsCold SoupSoupSoup/StewButtermilkDairyCucumberVegetableYogurtCrabShellfishSeafoodTomatoScallionOnionRoot VegetableMainStarterLunchDinnerGluten FreeNut FreeEasyNo-CookBlenderSummerBon Appétit
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