Cucumber gazpacho

MAKES 4 SERVINGS

6 English cucumbers, peeled and deseeded

4 shallots, sliced

3 tablespoons champagne vinegar

2 cups yogurt

3 lemons, juiced

1 lime, juiced

3 tablespoons olive oil

1/2 teaspoon ground cumin

1 teaspoon ground coriander

3 tablespoons cilantro, chopped

3 tablespoons mint, chopped

Salt, to taste

Peel and deseed cucumbers. Cut into large dice. Slice shallots.

Combine all ingredients except cilantro, mint and salt; marinate about four hours. Add cilantro and mint.

Puree in a blender until very smooth. Season with salt and chill.

1 ripe Hass avocado, peeled and diced

4 ounces fresh crabmeat, picked over for shells

1 tablespoon minced shallot

1 tablespoon minced cilantro

1 tablespoon fresh lime juice

2 teaspoons extra virgin olive oil

Salt and white pepper to taste

Combine everything in a bowl and fold together. Taste, season and chill.

To serve: Make a small pile of crab-avocado salad in the bottom of 4 chilled soup bowls. Pour the soup around.

Nutrition facts per serving: 383 calories, 22 g fat, 4 g saturated fat, 19 mg cholesterol, 42 g carbohydrates, 17 g protein, 343 mg sodium, 9 g fiber