Buttermilk Soup With Cucumber And Crab
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
57
Sweetness
44
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Buttermilk (low-fat 1%)1 cup
Plain Nonfat Yogurt1 cup
Onion (chopped)1.25 tsps
Ground Cumin230 g
Crabmeat (drained)Directions:
1
Ladle cold soup around crabmeat
2
Chop 2 1/4 cucumbers
3
Purée chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth
4
Season with salt and pepper
5
Cover; chill until very cold, at least 4 hours
6
(Can be made 1 day ahead
7
Keep refrigerated
8
) Finely chop remaining 3/4 cucumber
9
Mound crabmeat in center of 8 bowls, dividing equally
10
Sprinkle with tomato, green onions and finely chopped cucumber
11
Chop 2 1/4 cucumbers
12
Purée chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth
13
Season with salt and pepper
14
Cover; chill until very cold, at least 4 hours
15
(Can be made 1 day ahead
16
Keep refrigerated
17
) Finely chop remaining 3/4 cucumber
18
Mound crabmeat in center of 8 bowls, dividing equally
19
Ladle cold soup around crabmeat
20
Sprinkle with tomato, green onions and finely chopped cucumber