Buttermilk Soup with Cucumber and Crab Recipe

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Ingredients:

Serving

3 large cucumbers (about 2 1/2 lb), peeled, seeded
1 cup low-fat (1%) buttermilk
1/2 cup plain nonfat yogurt
1/3 cup chopped onion
1 1/4 tsp ground cumin
8 oz crabmeat, drained
1 ripe tomato, seeded, chopped
3 green onions, thinly sliced

Directions:

Chop 2 1/4 cucumbers. Purée chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth. Season with salt and pepper. Cover; chill until very cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8 bowls, dividing equally. Ladle cold soup around crabmeat. Sprinkle with tomato, green onions and finely chopped cucumber.
Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 13 mg. Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	86.95 Kcal (364 kJ)
Calories from fat	19.27 Kcal
		% Daily Value*
Total Fat	2.14g	3%
Cholesterol	0.93mg	0%
Sodium	16.79mg	1%
Potassium	264.08mg	6%
Total Carbs	7.28g	2%
Sugars	4.84g	19%
Dietary Fiber	1.75g	7%
Protein	9.09g	18%
Vitamin C	6.4mg	11%
Iron	0.3mg	1%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	40.74 Kcal (171 kJ)
Calories from fat	9.03 Kcal
		% Daily Value*
Total Fat	1g	3%
Cholesterol	0.43mg	0%
Sodium	7.87mg	1%
Potassium	123.74mg	6%
Total Carbs	3.41g	2%
Sugars	2.27g	19%
Dietary Fiber	0.82g	7%
Protein	4.26g	18%
Vitamin C	3mg	11%
Iron	0.1mg	1%
Calcium	23.6mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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