1 English cucumber, ¾ peel removed and cut into large chunks
1 ½ cups plain Greek yogurt
½ cup sour cream
1 shallot, grated or minced
¼ cup extra-virgin olive oil
2 tablespoons fresh dill leaves
¾ teaspoon coarse salt
Freshly ground white pepper
6 ounces lump crabmeat, broken up
- Chill 4 to 6 shallow soup bowls.
- Combine the cucumber, yogurt, sour cream, shallot, olive oil, 1 tablespoon of the dill, the salt, and plenty of pepper in the bowl of a food processor or in a blender. Pulse, scraping down the sides with a rubber spatula, until completely smooth.
- Cover and refrigerate until ready to serve. Ladle the mixture into the chilled bowls and mound some crabmeat in the center. Garnish with the remaining dill.
Recipe from Donatella Cooks, by Donatella Arpaia, Rodale Books, 2010
Saturated Fat: 4g