buttermilk soup with cucumber and crab
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| low-fat buttermilk and nonfat yogurt provide the base in a refreshing, |
| tangy soup. |
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| 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 tsp | ground cumin |
| 8 oz. | crabmeat, drained |
| 1 | ripe tomato, seeded, chopped |
| 3 | green onions, thinly sliced |
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| chop 2 1/4 cucumbers. puree 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. |
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| per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; |
| cholesterol, 13 mg. |
| serves 8. |
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| (ID: 73294) Mirror: rec.food.recipes: Fri, Sep 30, 2005 |