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Chilled cucumber soup with king crab
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Indulge in refreshing Chilled Cucumber Soup topped with succulent King Crab this season.
Ingredients:
  • 4 Lebanese cucumbers, unpeeled
  • 2 spring onions, chopped
  • 187.50 ml Greek-style yoghurt
  • 40.00 ml chopped dill, plus 40.00 ml dill sprigs, to serve
  • 3 tsp finely grated lemon zest
  • 382.50 gm chicken stock
  • Few drops of McIlhenny tabasco sauce
  • 1 1/5 kg (about 8) Antarctic king crab legs, from deli
Instructions:
  • Cut cucumbers in half lengthwise. Remove and discard seeds using a teaspoon. Chop cucumbers, then blend with spring onion, yogurt, dill, lemon zest, and 1/2 cup stock until smooth.
  • Pour in the rest of the stock and blend until smooth. Season with salt and pepper, then add Tabasco sauce to your preferred level of heat. Refrigerate until chilled.
  • Cut the crab legs at the joints using kitchen scissors or poultry shears, then use a metal skewer to remove the meat from the shells.
  • Pour the soup into glasses and garnish with crabmeat and dill sprigs.

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