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