Cucumber Soup with Crab, Yogurt, and Dill

By miss5elements

Lemon Olive Oil: O Meyer, $19/8.5oz; surlatable.com

Ingredients

• 1 English cucumber, ~3/4 of skin peeled (lengthwise to create stripes), & chopped into lg chunks
• 1.5 c full-fat plain Greek yogurt
• 1/2 c sour cream
• 1 shallot, very finely chopped
• 1/4 c EVOO
• Fresh dill fronds
• 3/4 t kosher salt
• White pepper, preferably freshly ground
• 6 oz. crabmeat, broken up
• Lemon Olive Oil for drizzling (optional)

Preparation

Step 1

1. Chill 12 shot glasses
2. In a food processor bowl or blender, combine yogurt, sour cream, shallot, oil, 1 dill frond, salt, & plenty of pepper to taste.
3. Pulse scraping down sides w/a rubber spatula, until completely smooth.
4. Cover & refrigerate until ready to serve.
5. Pour into chilled shot glasses & place a spoonful of crabmeat in center.
6. Garnish w/remaining dill and, if desired, a drizzle of lemon olive oil.
7. Serve on a pretty tray.