Cold Cucumber Bell Pepper with Crab Soup
Chill out with this refreshing and luxurious Cold Cucumber Bell Pepper with Crab Soup, a perfect blend of vibrant vegetables, protein-packed crab meat, and creamy Greek yogurt that’s as nutritious as it is delicious. This no-cook recipe features crisp cucumbers and sweet red and yellow bell peppers, blended with fresh dill, tangy lemon juice, and a touch of olive oil to create a silky, elegant base that gets an extra cooling twist with the addition of ice cubes. Topped with a garnish of diced veggies, succulent crab meat, and a drizzle of olive oil, this soup makes a stunning appetizer or a light summer meal. Ready in just 20 minutes and bursting with flavor, it’s a must-try for fans of chilled soups and gourmet seafood dishes alike. Perfect for warm-weather dining or entertaining, this recipe is not only quick and easy but also irresistibly refreshing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large cucumber
- 1 large red bell pepper
- 1 large yellow bell pepper
- 200 grams crab meat
- 200 grams plain Greek yogurt
- 500 ml vegetable broth
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces ice cubes
Instructions
Wash and peel the cucumbers. Use a spoon to scoop out the seeds, then roughly chop them into smaller chunks.
Wash the red and yellow bell peppers thoroughly. Remove the seeds and stems, then dice them into small pieces.
Set aside a small handful of both diced cucumber and bell peppers to use as a garnish later.
In a blender, combine the remaining cucumber, bell peppers, crab meat (reserving a small portion of crab for garnish), Greek yogurt, vegetable broth, lemon juice, and olive oil.
Blend the ingredients until smooth and creamy, about 1-2 minutes.
Season the soup with salt and black pepper to taste. Blend briefly again to mix the seasoning.
Add the ice cubes into the blender and pulse a few times to chill the soup quickly. Alternatively, refrigerate the soup for at least 1 hour if time allows.
Finely chop the fresh dill and mix half of it into the soup. Reserve the other half for garnish.
Ladle the chilled soup into bowls and top with the reserved diced cucumber, bell peppers, crab meat, and fresh dill.
Drizzle a small amount of extra virgin olive oil over each bowl for added flavor before serving.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 5783 mg | 251% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 33.9 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
