You are here

Cold Cucumber Soup With Crabmeat And Rye Croutons

fast.cook's picture
Ingredients
  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)
Directions

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

Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Cucumber

Rate It

Your rating: None
4.253125
Average: 4.3 (16 votes)