BUTTERMILK SOUP WITH CUCUMBER AND CRAB

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Buttermilk Soup with Cucumber and Crab image

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

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • 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.)
  • 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.

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