3 large cucumbers (about 2 1/2 pounds), peeled, seeded

·         1 cup low-fat (1%) buttermilk

·         1/2 cup plain nonfat yogurt

·         1/3 cup chopped onion

·         1 1/4 teaspoons ground cumin

·         8 ounces crabmeat, drained

·         1 ripe tomato, seeded, chopped

·         3 green onions, thinly sliced

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.)

Finely chop remaining 3/4 cucumber. Mound crabmeat in center of 8 bowls, dividing equally. Ladle cold soup around crabmeat. Sprinkle with tomato, green onions and finely chopped cucumber.

Read More http://www.epicurious.com/recipes/food/views/Buttermilk-Soup-with-Cucumber-and-Crab-101380#ixzz1U1Nt5Nw6

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