Yields Makes 6 cups; 4 servings
AuthorChristine Datian, Las Vegas, Nevada,
Christine Datian makes this easy, creamy soup in the morning so that it is chilled by lunchtime. Garnish the soup with a sprinkle of cayenne or chopped fresh dill.

How to Make It

Step 1
1

In a blender or food processor, in batches if necessary, whirl cucumbers, yogurt, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until smooth. Add salt and pepper to taste. Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours.

Step 2
2

Ladle chilled soup evenly into bowls. Top each serving with about 1/4 cup crab.

Ingredients

 4 cucumbers (about 2 1/4 lb. total), peeled, seeded, and chopped
 2 cups plain yogurt
 3/4 cup sour cream
 1/2 cup chopped green onions (white and pale green parts only)
 1/4 cup chopped fresh dill
 1 clove garlic, peeled and minced
 2 tablespoons olive oil
 1 tablespoon lemon juice
 1 teaspoon Dijon mustard
  Salt and pepper
 6 ounces shelled cooked crab

Directions

Step 1
1

In a blender or food processor, in batches if necessary, whirl cucumbers, yogurt, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until smooth. Add salt and pepper to taste. Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours.

Step 2
2

Ladle chilled soup evenly into bowls. Top each serving with about 1/4 cup crab.

Chilled Cucumber Soup with Crab