Recipe Corner: Chilled Cucumber Soup with Crab



4 medium cucumbers (about 2 1/4 lb.), peeled, seeded, and chopped

2 cups plain white yogurt

1 cup low-sodium chicken or vegetable broth

3/4 cup sour cream

1/2 cup chopped green onions (white and pale green parts only)

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1/4 cup chopped fresh dill

1-2 cloves garlic, peeled and minced

2-3 tablespoons olive oil

2 tablespoons fresh lemon or lime juice

1 teaspoon Dijon mustard

Sea or Kosher salt and black pepper

6-8 ounces shelled cooked crabmeat



In a blender or food processor, in batches if necessary, whirl the cucumbers, yogurt, broth, sour cream, green onions, dill, garlic, olive oil, lemon juice, and mustard until medium smooth.  Add salt and pepper to taste.

Transfer to a bowl, cover, and chill until cold, at least 2 hours and up to 6 hours.  Ladle chilled soup evenly into bowls.

Drizzle with olive oil and top each serving with about 1/4 cup crabmeat or shrimp.

Garnish with diced tomatoes, cucumbers, green onions, and avocado or sliced radishes and chopped dill.

Makes 6 cups; 4 servings.

*Christine Datian’s recipe was originally published in Sunset magazine, May 2003. She makes this easy, creamy soup in the morning so that it is chilled by lunchtime. Also garnish this soup with a sprinkle of cayenne or chopped fresh dill.


**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at


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