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Chilled cucumber soup with crab

Chilled cucumber soup with crab

Mercury rising? Whizz cooling cucumber into a soup, then top with delicate white crab. Swap the tarragon for basil or dill, if preferred, in this recipe by Harriet Mansell. 

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Gluten freeHealthySource of protein
  • Serves4
  • CourseStarter
  • Prepare15 mins
  • Cook-
  • Total time15 mins
  • Pluschilling

Ingredients

  • 100g white crab meat
  • ½ lemon, juice
  • 2 tsp extra virgin olive oil

Soup

  • 2 Essential Cucumbers (about 640g), roughly chopped
  • 220g Greek-style natural yogurt
  • 5 tbsp extra virgin olive oil, plus extra to serve
  • 20g pack tarragon, leaves picked
  • ½ x 25g pack mint, leaves picked
  • 2 unwaxed lemons, zest
  • 1 tsp sea salt flakes
  • 1 clove/s garlic

Method

  1. Put all the soup ingredients, apart from a few tarragon leaves for serving, in a high-speed blender and whizz until smooth (be careful not to let it overheat). Cover and chill for at least 3 hours.

  2. Put the crab meat in a bowl and gently stir through the lemon juice and oil; season. Pour the soup into bowls and top with a small pile of the crab in the centre. Drizzle with extra oil and scatter over the reserved tarragon leaves.

And to drink...

Rosé makes an excellent companion to fish and seafood. Champteloup Rosé d’Anjou, France works well with both crab and cucumber. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,324kJ/ 320kcals

Fat

28g

Saturated Fat

7.2g

Carbohydrates

5.3g

Sugars

4.5g

Fibre

2.1g

Protein

9.8g

Salt

1.5g

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