Buttermilk Soup with Cucumber and CrabMark Thomas
Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup.
Recipe information
Yield
Serves 8
Ingredients
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
Preparation
Step 1
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.)
Step 2
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.
Nutrition Per Serving
Per serving: calories
67; total fat
0.5 g; saturated fat
0.5 g; cholesterol
13 mg.
#### Nutritional analysis provided by Bon Appétit
