| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | August 1995 | 1 | servings | |
INGREDIENTS
| 2 | md | Cucumbers; peeled, seeded, and |
| ; chopped (about 3 | ||
| ; cups) | ||
| 2 | md | Yellow bell peppers; chopped (about 1 |
| ; cup) | ||
| 2 | c | Cubes honeydew melon; (1-inch) |
| 1 1/2 | tb | Finely chopped shallot; (about 1 large) |
| 1 | Fresh jalapeno chili; or to taste, seeded | |
| ; and chopped (wear | ||
| ; rubber gloves) | ||
| 1/2 | c | Plain yogurt |
| 3 | tb | Fresh lemon or lime juice; or to taste |
| 1/2 | lb | Lump crab meat; picked over |
| 1 | tb | Extra-virgin olive oil |
| 2 | ts | White-wine vinegar; or to taste |
| 3 | tb | Finely chopped fresh chives; or to taste |
| Finely diced yellow bell pepper and | ||
| ; 2-inch pieces fresh chives |
INSTRUCTIONS
FOR SOUP GARNISH 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. Gourmet August 1995 Converted by MC_Buster. Per serving: 337 Calories (kcal); 19g Total Fat; (46% calories from fat); 11g Protein; 37g Carbohydrate; 16mg Cholesterol; 74mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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