Buttermilk Soup with Cucumber and Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup. 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 |
Directions:
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.)
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.
3. Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 13 mg. Nutritional analysis provided by Bon Appétit
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