Cold Cucumber Soup With Shrimp And Crabmeat
A refreshing cold cucumber soup with tender shrimp and crabmeat, featuring tangy buttermilk and sour cream, perfect for warm days and seafood lovers.
Ingredients
Instructions
- Place the cucumbers, Tabasco sauce, onion juice, and 1 cup of the buttermilk in a blender or food processor; puree until smooth.
- Transfer the mixture to a large bowl; whisk in the remaining buttermilk, sour cream, salt, and white pepper.
- Serve immediately or refrigerate.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of sour cream. If you prefer a milder taste, reduce the amount of Tabasco sauce. To enhance the flavor, add a squeeze of fresh lemon juice or dill. Fresh herbs like cilantro or mint can also be blended in for an added layer of freshness. This soup pairs wonderfully with Angie'S Broccoli With Cheese Sauce.
Serving Suggestions
Serve this refreshing cold cucumber soup in chilled bowls for a delightful appetizer or light meal. Garnish with additional diced shrimp and crabmeat for an elegant touch. It pairs nicely with crusty bread or a light salad for a complete meal. For a more substantial dish, consider serving alongside Liz'S Baked Fish Creole.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. To maintain the best flavor and texture, avoid freezing as dairy can separate when thawed. When ready to serve again, stir gently and add a splash of buttermilk to bring back its creamy consistency if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Cucumber Soup With Shrimp And Crabmeat contains roughly 88 calories, with 6g protein, 8g carbohydrates, and 5g fat. It is an excellent source of vitamin A (26% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, you can prepare the soup a few hours ahead of time. Just make sure to store it in the refrigerator to keep it cold. However, it’s best to add any seafood just before serving to maintain its freshness and texture.
Is there a way to make this soup vegan?
To make a vegan version, substitute buttermilk and sour cream with plant-based alternatives like coconut yogurt and almond milk. Ensure the shrimp and crabmeat are replaced with a suitable plant-based seafood alternative, or simply omit them for a delicious cucumber soup.
What can I serve with this cold cucumber soup?
This soup can be served as a standalone appetizer or paired with light dishes such as a mixed greens salad or a seafood platter. It also complements grilled dishes, making it a great side for Mahi Mahi On The Grill or other seafood recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).