Recipe for Chilled Melon and Crab Soup with Ginger and Lime 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 lrg Ripe muskmelon or cantaloupe, trimmed of rind and seeds, cut into 2-inch pieces (about 1 quart)
1/4 cup Preserved stem ginger with its juice, see note
1/2 cup Fresh lime juice
2 tbl Mild Chinese chili-garlic paste, or to taste, see note
Salt to taste
8 oz Cleaned lump crab meat
1 x Ripe avocado, peeled, seed removed, diced
1/4 cup Finely diced red bell pepper
Instructions:
Instructions: Preparation Time: 35 minutes

1. In large blender or food processor fitted with the steel blade, combine melon, ginger and lime juice, pureeing until smooth. Add chili-garlic paste to taste, mixing well. (See note.) Adjust seasonings if necessary with a pinch of salt. Strain through a coarse sieve into a bowl. Cover and chill.

2. Divide the crab, avocado and bell pepper among four chilled rimmed soup plates. Place them in a small mound in the center of each plate. Top the mound with green onion slices. Ladle the soup around the garnishes.

Note: Preserved stem ginger and Chinese chili paste-also called chili-garlic paste-are available in the Asian section of large grocery stores and in specialty markets. Chili pastes vary greatly in strength; taste carefully before adding to the soup.

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