Recipe for Cold Cucumber and Yellow Pepper Soup with Crab Meat and C

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Yield:

1 servings

Ingredients:

Amount	Ingredient
	FOR SOUP ----------------
2 med	Cucumbers, peeled, seeded, and chopped (about 3 cups)
2 med	Yellow bell peppers, chopped (about 1 cup)
2 cup	Cubes honeydew melon, (1-inch)
1/2 tbl	Finely chopped shallot, (about 1 large)
1 x	Fresh jalapeno chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup	Plain yogurt
3 tbl	Fresh lemon or lime juice, or to taste
1/2 lb	Lump crab meat, picked over
1 tbl	Extra-virgin olive oil
2 tsp	White-wine vinegar, or to taste
3 tbl	Finely chopped fresh chives, or to taste
	----------------- GARNISH ----------------

Instructions:

Instructions: Make Soup: In a blender puree 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.

Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.

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.

Serves 6.

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