Buttermilk Soup with Cucumber and Crab from Epicurious
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
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.
