Buttermilk Soup With Cucumber And Crab Recipes

BUTTERMILK SOUP WITH CUCUMBER AND CRAB

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.

CUCUMBER-BUTTERMILK SOUP

Steps:

• Roughly chop 1 1/2 cucumbers; dice remaining cucumber half. Place roughly chopped cucumber in a blender with buttermilk and blend until smooth, 1 minute. Season with salt and pepper. Divide soup among four bowls and stir in diced cucumber. To serve, top with cucumber rounds, a drizzle of oil, and more pepper, if desired.

BUTTERMILK AND SHRIMP SOUP

Steps:

• Combine the buttermilk, mustard, salt and sugar.
• Add shrimp, cucumber and green onion.
• Stir until blended.
• Cover and refrigerate for 3 to 4 hours.
• Serve in chilled soup bowls.
• The cooking time reflects the time to chill the soup.

BUTTERMILK CUCUMBER SOUP

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.