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Chilled Cucumber Soup with Crab

Makes 6 cups; 4 servings

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.

 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
Step 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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 304Calories from Fat 56
% Daily Value *
Total Fat 19g30%

Saturated Fat 7.8g39%
Cholesterol 68mg23%
Sodium 267mg12%
Total Carbohydrate 18g6%

Dietary Fiber 1.4g6%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.