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.

Yield: Makes 6 cups; 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 304
  • Calories from fat: 56%
  • Protein: 17g
  • Fat: 19g
  • Saturated fat: 7.8g
  • Carbohydrate: 18g
  • Fiber: 1.4g
  • Sodium: 267mg
  • Cholesterol: 68mg

Ingredients

  • 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

Preparation

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