Buttermilk Soup with Cucumber and Crab

1. 1

   Chop 2 1/4 cucumbers.

2. 2

   Puree chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth.

3. 3

   Season with salt and pepper.

4. 4

   Cover; chill until very cold, at least 4 hours.

5. 5

   (Can be made 1 day ahead.

6. 6

   Keep refrigerated.)

7. 7

   Finely chop remaining 3/4 cucumber.

8. 8

   Mound crabmeat in center of 8 bowls, dividing equally.

9. 9

   Ladle cold soup around crabmeat.

10. 10

    Sprinkle with tomato, green onions and finely chopped cucumber.

* Per serving · 4 servings · Values may vary.

No additional tips available.