• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Christmas Appetizers

    Chilled Cucumber Soup Shots with Spicy Crab

    February 5, 2019 By Sara McCleary Updated February 21, 2022 - This post may contain affiliate links

    Jump to Recipe

    Chilled cucumber soup shots with spicy crab are cool and creamy with the use of avocado and coconut cream,  Dairy free, it is the perfect easy cucumber soup recipe for summer entertaining.  The soup shots can be made vegan by omitting the crab and using tofu. Everyone is a winner!

    Summer in Australia is hot, don't let anybody tell you differently. It's also the time that Aussies love to entertain. Relaxed barbeques at home, accompanied by cooling beverages, lasting until the heat of the day is put to bed by the arrival of evening.

    middle glass filled with pale green cucumber soup topped with spicy crab

    Our hot Summer days do cry out for barbeques, but cooling dishes for entertaining are also an essential requisite for any serious home cooks' repertoire.

    Another recipe that I am not 100% sure where I nabbed it from, maybe Delicious? I originally made these for Christmas Day back in 2012, and since have used it in cooking demonstrations.  The recipe has been a huge hit with family and strangers alike.  Amazed how easy this canape is to make, and how flavour packed it is.

    Why not try my Chilled Corn Soup with Crab and Gin Pickled Tomatoes!

    The chilled cucumber soup looks great in a shot glass.  Topped simply with spicy crab meat it is a chilled flavour bomb.  The beauty of this recipe is that you don't have to make shots, you could quite as easily prepare larger versions of this cooling soup in bowls or larger glasses.

    small shot glasses filled with chilled cucumber and avocado soup topped with spicy crab

    Not sure if you like chilled soup? Quite a few people are put off by the idea This is the perfect chilled soup introduction recipe to see if chilled soup is for you. 

    There is wiggle room with this recipe.  Chopped cooked prawn or lobster can replace the crab. Don't want to use shellfish?  Finely shredded poached chicken works a treat.  For a vegan chilled cucumber soup, some crispy tofu is magical.

    Recipe pressure points

    None, it all goes in a blender and whizzzzz. 

    Special equipment for this recipe

    Again none, you will need a blender.  You could get away with a stick blender in a pinch, but a blender with a jug is the way to go.

    a trio of shot glasses filled with chilled cucumber soup and topped with spicy crab meatSpecial Ingredients for this Recipe

    Buy picked crab meat from your local fishmonger.  There is no need to buy crabs and pick the meat yourself.  This is meant to be an easy cold cucumber soup recipe for entertaining after all!

    What to do with any leftovers

    This is a devour on the day kind of recipe.  The cold cucumber soup does not freeze well.  Any leftover spicy crab can be used the next day in a salad.

    Do tell!  Are you a fan of chilled soup?  Or do you feel soup should remain a warming dish for winter?

    Sara xxx

    Other Seafood Hors d'oeuvres

    Seared Scallops with Sake Butter Sauce - a Japanese twist on a classic
    Chilled corn soup with crab and gin pickled tomatoes - a little sassy and one for gin lovers
    Seared scallops, blood limes & hazelnut brown butter - another tasty seared scallop recipe
    Fried prawn dumplings, water chestnuts & Ginger - one for the dumpling addicts out there
    Smoked trout on potato rosti - a mouthful of amazing
    Prawn toast with corn & black sesame - twisted prawn toast at its best
    Spiced prawn pappadams - mini pappadams filled with spicy prawn

    glass with chilled cucumber soup topped with spicy crab

    Chilled Cucumber Soup Shots with Spicy Crab

    Recipe Author: Sara McCleary
    Chilled cucumber soup shots with spicy crab, creamy with the use of avocado and coconut cream. Dairy free, and can be vegan by replacing crab with tofu.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Appetizer
    Cuisine Australian
    Servings 8
    Calories 202 kcal

    Ingredients

    • 1 telegraph cucumber peeled, seeds removed & chopped
    • 1 avocado peeled, seed removed & chopped
    • 4 spring onions trimmed (roots removed) & roughly chopped
    • ¼ cup lime juice
    • ¼ cup coriander leaves finely chopped
    • 1 cup coconut cream
    • 1 Tablespoon canola oil
    • 1 teaspoon sambal oelek
    • 1 cup fresh crabmeat

    Instructions
     

    • In a blender place cucumber, avocado, spring onion, 2T of lime juice and 2T of coriander with 1 cup of iced water. Season with salt and ground pepper, then blend until smooth. Transfer to a large jug and stir in the coconut cream. Taste and adjust seasoning if necessary. Place in fridge and chill for at least 30 minutes.
    • In a bowl combine canola oil, sambal oelek, crab, remaining lime juice and coriander. Season with salt.
    • When ready to serve, divide the soup into your 8 shot glasses (or small bowls). Top with a spoonful of the spicy crab mixture and serve immediately.

    Nutrition

    Calories: 202kcalCarbohydrates: 10gProtein: 7gFat: 16gSaturated Fat: 9gCholesterol: 8mgSodium: 195mgPotassium: 672mgFiber: 3gSugar: 1gVitamin A: 570IUVitamin C: 51.2mgCalcium: 118mgIron: 4.3mg
    Keyword chilled cucumber soup, cucumber soup, dairy free, spicy crab
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
    « Tim Tam Slam Cake - A Tim Tam Lover's Dream
    Sinfully Luscious Bourbon Peach Jam »

    Reader Interactions

    Comments

    1. Traci

      February 17, 2019 at 8:49 am

      5 stars
      LOVE the concept! I would definitely eat this and I don't even like soup. Perfect for my audience too! Sharing.

      Reply
    2. JJ - 84thand3rd

      January 21, 2013 at 1:42 pm

      book, not bood. whoops!

      Reply
      • Sara

        January 23, 2013 at 11:25 am

        LOL JJ, at least it was a 'd' and not a 'b' 🙂

        Reply
    3. JJ - 84thand3rd

      January 21, 2013 at 1:41 pm

      Loving the sound of these Sara, what a quick and simple treat - and anything with avocado, cucumber, crab and chilli wins in my bood!

      Reply
    4. Food is our religion

      January 18, 2013 at 10:02 pm

      LOVE this recipe! So easy and it looks super refreshing. Everything in there are my my favourite ingredients and love seafood. Great recipe Sara, definitely will try this out before summer is over.

      Reply
      • Sara

        January 23, 2013 at 11:24 am

        Thanks so much, hope you enjoy it if you do end up making it.

        Reply
    5. Rita (mademoiselle délicieuse)

      January 17, 2013 at 12:40 am

      I love shots of any soup as a starter, but of course chilled is best in summer! Also, any type of make-ahead party fare is welcome however I may have a hurdle here as the husband is not at all a fan of cucumber... *grumble grumble*

      Reply
      • Sara

        January 23, 2013 at 11:22 am

        The avo in this really makes it and gives a lot to the cucumber.

        Reply
    6. Lorraine @ Not Quite Nigella

      January 16, 2013 at 8:39 am

      These would be great for Australia Day which is always SO hot! 😀

      Reply
      • Sara

        January 23, 2013 at 11:21 am

        I agree Lorraine, they would be perfect for Australia Day.

        Reply
    7. Gaby

      January 16, 2013 at 2:15 am

      I'm not that used to chilled soups but this one looks amazing! Craving one right one.

      Reply
      • Sara

        January 23, 2013 at 11:18 am

        Thanks so much Gaby.

        Reply
    8. Tina @ bitemeshowme

      January 15, 2013 at 8:46 pm

      They look so lovely!! I've only had cucumber soup ones and I quite enjoyed it!

      Reply
      • Sara

        January 23, 2013 at 11:17 am

        Thanks Tina 🙂

        Reply
    9. Jacq

      January 15, 2013 at 11:27 am

      Love the presentation! I prefer my soups warm but am partial to a cold vichyssoise or a gazpacho in small amounts, especially in 40 degree weather!

      Reply
      • Sara

        January 23, 2013 at 11:16 am

        I am like you, prefer warm to cold, unless in small amounts.

        Reply
    10. Maureen | Orgasmic Chef

      January 15, 2013 at 10:19 am

      5 stars
      I think these will be perfect for a special lunch coming up next week. I love how you've presented it in glasses.

      Reply
      • Sara

        January 23, 2013 at 11:15 am

        Thanks so much Maureen.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    121 shares