Cold Cucumber Soup With Crabmeat And Rye Croutons Recipe
Ingredients
| 1 English cucumber, peeled and chopped | ||
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| 1 1/4 cups plain fat-free yogurt | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| Canola oil | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), thinly sliced | |
| 2 slices rye bread, cut into 1/2-inch cubes | ||
| Frozen lump crabmeat | 6 Ounce, thawed | |
Directions
1 Put the cucumber and broth in a blender and puree. Transfer the mixture to a glass bowl or plastic container; whisk in the yogurt, salt, and pepper until smooth. Cover the soup and refrigerate until chilled, at least 1 hour or up to 3 days.
2 Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and bread; cook, stirring frequently, until the bread is just toasted, about 6 minutes. Transfer the croutons to a plate and spread in a single layer; let cool. (The croutons can be stored in an airtight container up to 3 days.)
2 Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add the garlic and bread; cook, stirring frequently, until the bread is just toasted, about 6 minutes. Transfer the croutons to a plate and spread in a single layer; let cool. (The croutons can be stored in an airtight container up to 3 days.)
Chef
