Buttermilk Soup with Cucumber and Crab

Ingredients

• 8 ounces crab meat drained
• 2.5 pounds cucumbers peeled seeded
• 3  green onions thinly sliced
• 1.3 teaspoons ground cumin 
• 1 cup buttermilk 1% low-fat ()
• 0.3 cup onion chopped
• 0.5 cup nonfat yogurt plain
• 1  tomatoes ripe seeded chopped

Equipment

• bowl
• ladle
• blender

Directions

1. Chop 2 1/4 cucumbers. Purée chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth. Season with salt and pepper. Cover; chill until very cold, at least 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
2. Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8 bowls, dividing equally. Ladle cold soup around crabmeat.
3. Sprinkle with tomato, green onions and finely chopped cucumber.
4. Per serving: calories, 67; total fat, 0.5 g; saturated fat, 0.5 g; cholesterol, 13 mg.
5. Bon Appétit