Ingredients

3 large cucumbers (about 2 1/2 pounds), peeled, seeded

1 cup low-fat (1%) buttermilk

1/2 cup plain nonfat yogurt

1/3 cup chopped onion

1 1/4 teaspoons ground cumin

• 8 ounces crabmeat, drained
• 1 ripe tomato, seeded, chopped
• 3 green onions, thinly sliced

Description

Low-fat Buttermilk And Nonfat Yogurt Provide The Base In A Refreshing, Tangy Soup.

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