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.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

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

Directions

Step 1

Wash and peel the cucumbers. Use a spoon to scoop out the seeds, then roughly chop them into smaller chunks.

Step 2

Wash the red and yellow bell peppers thoroughly. Remove the seeds and stems, then dice them into small pieces.

Step 3

Set aside a small handful of both diced cucumber and bell peppers to use as a garnish later.

Step 4

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.

Step 5

Blend the ingredients until smooth and creamy, about 1-2 minutes.

Step 6

Season the soup with salt and black pepper to taste. Blend briefly again to mix the seasoning.

Step 7

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.

Step 8

Finely chop the fresh dill and mix half of it into the soup. Reserve the other half for garnish.

Step 9

Ladle the chilled soup into bowls and top with the reserved diced cucumber, bell peppers, crab meat, and fresh dill.

Step 10

Drizzle a small amount of extra virgin olive oil over each bowl for added flavor before serving.

Nutrition Facts

Serving size	(2268.3g)

Amount per serving	% Daily Value*
Calories	891.2

Total Fat 26.6g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 1.9g
Cholesterol 125.9mg	0%
Sodium 5782.8mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 15.8g	0%
Total Sugars 33.9g
Protein 75.9g	0%

Vitamin D 0IU	0%
Calcium 679.2mg	0%
Iron 8.0mg	0%
Potassium 3878.3mg	0%

*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.

Source of Calories

Fat: 25.9%

Protein: 32.9%

Carbs: 41.2%