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Chilled Cucumber Soup with Crab





Yields
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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories304
% Daily Value *
Total Fat 19g25%

Saturated Fat 7.8g39%
Cholesterol 68mg23%
Sodium 267mg12%
Total Carbohydrate 18g7%

Dietary Fiber 1.4g5%
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.