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🍽️ Refreshing Cucumber and Crab Soup with Dill

145 kcal · 30 min · 4 servings

Ingredients

• 600 g cucumber
• 2 garlic cloves
• 300 g plain yogurt
• 100 ml whipping cream (at least 30% fat content)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 250 g cooked deep-sea shrimp
• 1 bunch dill

Instructions

1. 1. Peel the cucumbers completely.
2. 2. Cut off the hard ends of the cucumbers.
3. 3. Cut the cucumbers in half lengthwise.
4. 4. Scrape out the seeds with a spoon.
5. 5. Cut the cucumber flesh into small pieces.
6. 6. Peel the garlic clove.
7. 7. Puree the garlic together with the cucumber pieces into a fine mixture.
8. 8. Mix the yogurt with the cream.
9. 9. Add the lemon juice to the yogurt mixture.
10. 10. Season the mixture with salt and pepper.
11. 11. Stir the yogurt mixture into the cucumber-garlic paste.
12. 12. Cover the bowl.
13. 13. Place the soup in the refrigerator for 2 hours.
14. 14. Wash the dill thoroughly.
15. 15. Dry the dill.
16. 16. Save some nice dill tips for decoration.
17. 17. Finely chop the remaining dill.
18. 18. Stir the chopped dill into the cold soup.
19. 19. Wash the crabs.
20. 20. Pat the crabs dry with a kitchen towel.
21. 21. Serve the soup onto plates or into bowls.
22. 22. Garnish the soup with the crabs and the saved dill tips.

Nutrition per serving

• kcal: 145
• Protein: 13 g · Fett/Fat: 9 g · Carbs: 6 g