Cucumber Soup with Greek Yogurt & Dill
Prep Time:
Cook Time:
Serves:
Makes 10-12 small bowls or shot glasses
Ingredients
1 English cucumber, about ¾ skin peeled (lengthwise to create stripes) and chopped into large chunks | 1 ½ cups nonfat plain Greek yogurt | ½ cup fat free sour cream | 1 shallot, very finely chopped | ¼ cup extra virgin olive oil | ¼ cup packed fresh dill fronds, plus extra for garnish | ¾ teaspoon kosher salt | Ground pepper to taste | Lemon olive oil for drizzling | 6 ounce crabmeat, broken up or 10-12 grilled shrimp for garnish
Preparation
1. Chill 12 shot glasses. | 2. In a blender, combine cucumber, yogurt, sour cream, shallot, oil, dill fronds, salt, and plenty of pepper to taste. | 3. Pulse, scraping down sides with a rubber spatula, until smooth. | 4. Cover and refrigerate until ready to serve. | 5. Pour into chilled shot glasses. | 6. Place a spoonful of crabmeat in center, or a grilled shrimp on the rim of the glass to garnish. | 7. Garnish with remaining dill and a drizzle of lemon olive oil.