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Cold Cucumber Soup With Crabmeat And Rye Croutons

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  English cucumber 1 , peeled and chopped
  Reduced-sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Plain fat free yogurt 1 1⁄4 Cup (20 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Canola oil 1 Tablespoon
  Garlic 3 Clove (15 gm), thinly sliced
  Rye bread slice 2 , cut into 1/2-inch cubes
  Cooked lump crab meat 6 Ounce (Fresh Or Thawed Frozen, Picked Over)

1 Put the cucumber and broth in a blender and puree. Transfer the mixture to a glass bowl or plastic container; whisk in the yogurt, salt, and pepper until smooth. Cover the soup and refrigerate until chilled, at least 1 hour or up to 3 days.
2 Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and bread; cook, stirring frequently, until the bread is just toasted, about 6 minutes. Transfer the croutons to a plate and spread in a single layer; let cool. (The croutons can be stored in an airtight container up to 3 days.)

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 725 Calories from Fat 191

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 2.5 g12.4%

Trans Fat 0.1 g

Cholesterol 5.6 mg1.9%

Sodium 1786.1 mg74.4%

Total Carbohydrates 61 g20.5%

Dietary Fiber 4.3 g17.2%

Sugars 26.7 g

Protein 70 g139.4%

Vitamin A 3.7% Vitamin C 19.8%

Calcium 67% Iron 19.2%

*Based on a 2000 Calorie diet

Cold Cucumber Soup With Crabmeat And Rye Croutons Recipe