Buttermilk Soup with Cucumber and Crab

• 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

1. Chop 2 1/4 cucumbers.
2. Puree chopped cucumbers, buttermilk, yogurt, onion and cumin in blender until smooth.
3. Season with salt and pepper.
4. Cover; chill until very cold, at least 4 hours.
5. (Can be made 1 day ahead.
6. Keep refrigerated.)
7. Finely chop remaining 3/4 cucumber.
8. Mound crabmeat in center of 8 bowls, dividing equally.
9. Ladle cold soup around crabmeat.
10. Sprinkle with tomato, green onions and finely chopped cucumber.

cucumbers, lowfat, nonfat yogurt, onion, ground cumin, crabmeat, tomato, green onions

Taken from www.epicurious.com/recipes/food/views/buttermilk-soup-with-cucumber-and-crab-101380 (may not work)