Friday, August 13, 2010

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.

xoxo Julie

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