Chilled Cucumber Soup w/ Crabmeat, Cilantro-Lime Crème Fraiche & Spicy Chili Oil

Chilled Cucumber Soup w/ Crabmeat, Cilantro-Lime Crème Fraiche & Spicy Chili Oil
Serves 4

Cucumber Soup:
4 large cucumbers, peeled & seeded (about 4 cups when chopped)
1 T ground coriander, toasted
1 t ground black pepper
2 t kosher salt
1/2 lime, juiced (remove zest first for cilantro-lime crème fraiche)
2 T crème fraiche (or sour cream)
4 oz lump crabmeat

-combine first five ingredients and puree in a blender on high until smooth, about 2 minutes.
-add crème fraiche and blend on low until incorporated, about 1 minute and check seasoning. Serve immediately or refrigerate for up to 48 hours.
-garnish with crabmeat, cilantro-lime crème fraiche, and spicy chili oil

Cilantro-Lime Crème Fraiche
1/4 c crème fraiche
1 lime, zested
1 t lime juice
1 T chopped cilantro
pinch kosher salt and black pepper

- combine all ingredients and reserve to garnish soup (can be made up to 24 hours in advance)

Spicy Chili Oil
1/4 c canola or vegetable oil
1 T dried Korean pepper flakes (can used any dried chili)

-combine ingredients in small sauce pan, heat over medium-low heat until oil starts to simmer (if oil gets too hot the pepper flakes will burn and turn bitter)
-turn off heat and allow to steep until it cools to room temperature
-strain through a coffee filter and reserve for up to two weeks