Preparation (about 25 min):
Rub the cucumbers well with kitchen paper and grate finely. Peel, core and dice the tomatoes. Coarsely chop the dill.
Mix sour cream well with yogurt, cold vegetable soup and cooled pressed olive oil. Then season with salt, pepper and curry.
Add cucumbers, lime juice, tomatoes and dill, mix well and put the soup to cool.
Fry the crab tails briefly all around in hot olive oil, season with madras curry and set aside. Serve soup in chilled tureens or cups. Evenly distribute crab tails on top, garnish with dill bunches.
Tip: Use plain or light yogurt as needed!