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  • Cold Cucumber And Yellow Pepper Soup With Crab Meat And C

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    Cold Cucumber And Yellow Pepper Soup With Crab Meat And C
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 med Cucumbers, peeled, seeded, and minced (about 3 c.)
    • 2 med Yellow bell peppers, minced (about 1 c.)
    • 2 c. Cubes honeydew melon, (1-inch)
    • 1 1/2 Tbsp. Finely minced shallot, (about 1 large)
    • 1 x Fresh jalapeno chili, or possibly to taste, seeded and minced (wear rubber gloves)
    • 1/2 c. Plain yogurt
    • 3 Tbsp. Fresh lemon or possibly lime juice, or possibly to taste
    • 1/2 lb Lump crab meat, picked over
    • 1 Tbsp. Extra-virgin extra virgin olive oil
    • 2 tsp White-wine vinegar, or possibly to taste
    • 3 Tbsp. Finely minced fresh chives, or possibly to taste Finely diced yellow bell pepper and 2-inch pcs fresh chives

    Directions

    1. Make Soup: In a blender puree soup ingredients with salt and pepper to taste till smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hrs, or possibly till very cool. Soup may be made 1 day ahead and chilled, covered.
    2. Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
    3. Divide crab mix among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely minced chives and garnish with diced yellow pepper and chive pcs.
    4. Serves 6.

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