Cold Cucumber Bell Pepper With Crab Soup |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled. Ingredients:
2 medium cucumbers, peeled, seeded and chopped |
2 yellow bell peppers, seeded and chopped |
2 cups honeydew melon (cut into about 1-inch cubes) |
1 large shallot, finely chopped |
1 small jalapeno pepper, seeded and chopped (wear gloves for this!) |
1/2 cup plain yogurt |
3 tablespoons fresh lemon juice or 3 tablespoons lime juice |
3/4 lb cooked lump crabmeat |
2 tablespoons olive oil |
3 teaspoons white wine vinegar (or to taste) |
3 -4 tablespoons finely chopped fresh chives |
salt and black pepper |
Directions:
1. In a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
2. Force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
3. Season with black pepper and salt if desired.
4. Just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
5. Divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
6. Sprinkle with more chives and yellow bell pepper slices if desired.
7. Delicious!
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