Cucumber Crab Soup with Dill

Ingredients

• 600 g salad cucumber
• 2 cloves garlic
• 300 g natural yogurt
• 100 ml heavy cream (at least 30% fat)
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 250 g cooked deep-sea crab
• 1 bunch dill

Instructions

1. 1.

   Peel the cucumbers, trim the ends, cut lengthwise in half, scoop out the seeds with a spoon and dice the flesh.

2. 2.

   Peel the garlic and blend it with the cucumber pieces. Mix the yogurt with cream, lemon juice, salt, and pepper, cover and chill for 2 hours.

3. 3.

   Wash the dill, strip the leaves, set aside some tips for garnish, finely chop the rest and fold into the soup. Wash and pat dry the crabs. Divide the soup into cups and serve garnished with crab and dill.