Crab Cucumber Yogurt Soup

**found in InStyle Magazine June 2010

Serves 10-12 served in shot glasses

1 English cucumber, about 3/4 of skin peeled (lengthwise to create stripes), and chopped into large chunks.

1 1/2 cups full-fat plain greek yogurt

1/2 cup sour cream

1 shallot, very finely chopped

1/4 cup extra virgin olive oil

Fresh dill fronds

3/4 tsp kosher salt

White pepper, preferably freshly ground

6 oz. crabmeat, broken up

Lemon olive oil for drizzling (optional)

Chill 12 shot glasses. Meanwhile, in a food processor bowl or in a blender, combine cucumber, yogurt, sour cream, shallot, oil, 1 dill frond, salt, and plenty of pepper to taste. Pulse, scraping down sides with a rubber spatula, until completely smooth. Cover and refrigerate until ready to serve. Pour into chilled shot glasses, and place a spoonful of crabmeat in center. Garnish with remaining dill and, if desired, a drizzle of lemon olive oil. Serve on a groovy tray.

Enjoy!

xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

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