Low-fat buttermilk and nonfat yogurt provide the base in a refreshing, tangy soup.
- 3 large cucumbers (about 2½ lbs.)
- 1 cup buttermilk
- ½ cup plain nonfat yogurt
- ⅓ cup chopped onion
- 1¼ teaspoons ground cumin
- 8 oz. fake crab meat, 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.*
- To Serve: Finely chop the remaining 3/4 cucumber. Mound the fake crab meat 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.
* This soup can be made 1 day ahead and kept refrigerated.
INFESTATION: Green Onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.
- A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
- If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
- If insects are found in a scallion, it must be discarded.