Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup.
3 large cucumbers (about 2 1/2 pounds), peeled, seeded
1 cup buttermilk
1/2 cup plain nonfat yogurt
1/3 cup chopped onion
1 1/4 teaspoons ground cumin
8 ounces “fake” crabmeat, shredded
1 ripe tomato, seeded, chopped
3 green onions, thinly sliced
Peel and chop 2 1/4 cucumbers and put the rest aside for garnishing. Puree the chopped cucumbers, buttermilk, yogurt, onion and cumin in blender or food processor until smooth. Season the soup with salt and pepper. Cover and chill until very cold, at least 4 hours. (Can be made1 day ahead and kept refrigerated.) Finely chop the remaining 3/4 cucumber. Mound the “fake” crabmeat in center of 8 bowls, dividing equally. Ladle the cold soup around “fake” crabmeat. Sprinkle the top of the soup with chopped tomato, green onions and finely chopped cucumber. Serves 8.