Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 medium cucumbers, peeled, seeded, and chopped (about 3 cups) |
2 medium yellow bell peppers, chopped (about 1 cup) |
2 cups 1-inch cubes honeydew melon |
1 1/2 tablespoons finely chopped shallot (about 1 large) |
1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves) |
1/2 cup plain yogurt |
3 tablespoons fresh lemon or lime juice, or to taste |
1/2 pound lump crab meat, picked over |
1 tablespoon extra-virgin olive oil |
2 teaspoons white-wine vinegar, or to taste |
3 tablespoons finely chopped fresh chives, or to taste |
garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives |
Directions:
1. Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. 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 mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.
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