Chilled cucumber soup with king crab

Try this delicious Chilled Cucumber Soup with King Crab this summer.

Halve cucumbers lengthways. Use a teaspoon to scoop out seeds and discard. Chop, then blend with spring onion, yoghurt, chopped dill, lemon zest and 1/2 cup stock in a blender until smooth.
Add remaining stock and blend until combined. Season and add Tabasco to taste. Chill.
Use kitchen scissors or poultry shears to cut the crab legs at the joints. Use a metal skewer to pick the meat from the shells.
Ladle soup into glasses. Top with the crabmeat and dill sprigs.

Source

4 Lebanese cucumbers, unpeeled

2 spring onions, chopped

3/4 cup Greek-style yoghurt

2 tbsp chopped dill, plus 2 tbsp dill sprigs, to serve

3 tsp finely grated lemon zest

1 1/2 cups chicken stock

Few drops of McIlhenny tabasco sauce

1 1/5 kg Antarctic king crab legs, from deli

Mixing Bowl Set

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