By Chef Kim Baretta.  

This cold soup makes for a nice change from gazpacho.  You can keep it simple or fancy it up by topping it with shrimp or crab.

Makes 10-12 (using shot glasses)


1 English Cucumber, about ¾ skin, peeled (lengthwise to create stripes) and chopped into large chunks

1 ½ cups nonfat plain Greek yogurt

½ cup fat-free sour cream

1 shallot, very finely chopped

¼ cup extra virgin olive oil

¼ cup packed fresh dill fronds, plus extra for garnish

¾ teaspoon kosher salt

Ground pepper to taste

Lemon olive oil for drizzling

6 oz. crabmeat, broken up or 10-12 grilled shrimp for garnish



Chill 12 shot glasses.

In a blender, combine cucumber, yogurt, sour cream, shallot, oil, dill fronds, salt, and plenty of pepper to taste.

Pulse, scraping down sides with a rubber spatula until smooth.

Cover and refrigerate until ready to serve.

Pour into chilled shot glasses.

Place a spoonful of crabmeat in the center, or a grilled shrimp on the rim of the glass to garnish.

Garnish with remaining dill and a drizzle of lemon olive oil