Buttermilk Soup With Cucumber And Crab Recipes

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BUTTERMILK CUCUMBER SOUP



Buttermilk Cucumber Soup image

Make and share this Buttermilk Cucumber Soup recipe from Food.com.

Provided by Alia55

Categories     Low Protein

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 6

2 cucumbers, peeled seeded and chopped
1/2 teaspoon salt
2 tablespoons minced green onions or 2 tablespoons chives
1 1/3 cups buttermilk
1 (10 ounce) can chicken broth
4 small fresh parsley sprigs

Steps:

  • place cucumber in a colander and sprinkle with salt. Let drain for 30 minutes.
  • Combine onion, buttermilk and broth in large bowl. Add cucumber.
  • Refridgerate for 2 to 8 hrs, taste and adjust seasoning if needed.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 68.4, Fat 1.3, SaturatedFat 0.6, Cholesterol 3.3, Sodium 613.3, Carbohydrate 9.9, Fiber 0.8, Sugar 6.7, Protein 5.3

BUTTERMILK SOUP WITH CUCUMBER AND CRAB



Buttermilk Soup with Cucumber and Crab image

Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup.

Yield Serves 8

Number Of Ingredients 8

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

Steps:

  • 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.

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