Buttermilk Soup with Cucumber and Crab
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1/3 cup chopped onion
- 1 1/4 teaspoons ground cumin
- 3 green onions, thinly sliced
Preparation 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. Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 13 mg. Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 13 mg. Nutritional analysis provided by Bon Appétit
