Chilled cucumber soup shots with spicy crab

Cooking Soups Chilled cucumber soup shots with spicy crab

Start off the festive season on the right foot with these feisty crab and cucumber soup shots.

Lables: Egg free Fish free Gluten free Lactose free Sesame free Wheat free
  1. Place the cucumber, avocado, spring onion, 2 tablespoons lime juice and 2 tablespoons coriander in a blender with 1 cup (250ml) iced water. Season, then blend until smooth. Transfer to a large bowl, stir in the coconut cream and adjust seasoning to taste. Chill for at least 30 minutes.
  2. Combine the oil, sambal oelek, crab and remaining 1 tablespoon lime juice in a bowl. Finely chop the remaining 1 tablespoon coriander leaves and add to crab mixture. Season well with salt, then stir to combine. Serve the soup in small cups or shot glasses, topped with a spoonful of spicy crab.

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1 telegraph cucumber, peeled, seeds removed, roughly chopped
1 avocado, flesh roughly chopped
4 spring onions, trimmed, roughly chopped
3 tbsp lime juice
3 tbsp coriander leaves
1 cup coconut cream
1 tbsp canola oil
2 tsp sambal oelek
1 cup fresh crabmeat

Adv

Autors
Preparation time
45
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Soups
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