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Chilled Cucumber and Cilantro Lump Crab Soup
Cool down on a hot day with this silky, creamy chilled soup that is anything but basic.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Olive Jude
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1
jalapeno
seeds removed and roughly chopped
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1/2
shallot
roughly chopped
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1
garlic clove
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1
english cucumber
roughly chopped
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½
cup
cilantro plus some for garnish
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1
tbsp
lime juice
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1
cup
plain greek yogurt
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¼
cup
sour cream
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1
teaspoon
salt
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1/2
teaspoon
pepper
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1
teaspoon
coriander
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1
tablespoon
olive oil
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paprika or cayenne for garnish
optional
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Jumbo Lump Crabmeat
1 can using the amount you prefer
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Place first 12 ingredients in a blender and blend until smooth. Refrigerate until serving.
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To serve, ladle into a soup bowl. Top with a heaping mound of fresh crab, cilantro leaves and a sprinkle of paprika.
This is a delicious appetizer too. Try serving in small shot glasses to make soup shooters. Garnish with a chive.