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Chilled Cucumber Soup with Crab

Yield 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

Nutrition Information

  • calories 304
  • caloriesfromfat 56 %
  • protein 17 g
  • fat 19 g
  • satfat 7.8 g
  • carbohydrate 18 g
  • fiber 1.4 g
  • sodium 267 mg
  • cholesterol 68 mg

How to Make It

  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.

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