Chilled Cucumber Soup with Crab

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.


Makes 6 cups; 4 servings

Recipe from


Nutritional 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


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


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.

Christine Datian, Las Vegas, Nevada,


May 2003
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