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.
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 I originally made these for Christmas Day back in 2012, and since have used it in cooking demonstrations.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.
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.
Special Ingredients for this Recipe
Special Ingredients for this RecipeBuy 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
Become a subscriber and don’t miss a single delicious recipe, restaurant review or travel adventure.
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
Please also check out our complete selection of hors d’oeuvres recipes
Chilled Cucumber Soup Shots with Spicy Crab
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.
Traci
LOVE the concept! I would definitely eat this and I don’t even like soup. Perfect for my audience too! Sharing.
JJ - 84thand3rd
book, not bood. whoops!
Sara
LOL JJ, at least it was a ‘d’ and not a ‘b’ 🙂
JJ - 84thand3rd
Loving the sound of these Sara, what a quick and simple treat – and anything with avocado, cucumber, crab and chilli wins in my bood!
Food is our religion
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.
Sara
Thanks so much, hope you enjoy it if you do end up making it.
Rita (mademoiselle délicieuse)
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*
Sara
The avo in this really makes it and gives a lot to the cucumber.
Lorraine @ Not Quite Nigella
These would be great for Australia Day which is always SO hot! 😀
Sara
I agree Lorraine, they would be perfect for Australia Day.
Gaby
I’m not that used to chilled soups but this one looks amazing! Craving one right one.
Sara
Thanks so much Gaby.
Tina @ bitemeshowme
They look so lovely!! I’ve only had cucumber soup ones and I quite enjoyed it!
Sara
Thanks Tina 🙂
Jacq
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!
Sara
I am like you, prefer warm to cold, unless in small amounts.
Maureen | Orgasmic Chef
I think these will be perfect for a special lunch coming up next week. I love how you’ve presented it in glasses.
Sara
Thanks so much Maureen.