Cold Cucumber And Yellow Pepper Soup With Crab Meat And C
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | August 1995 | 1 | Servings | |
INGREDIENTS
| 2 | Cucumbers, peeled seeded | |
| and | ||
| chopped about 3 | ||
| cups | ||
| 2 | Yellow bell peppers, chopped | |
| about 1 | ||
| cup | ||
| 2 | c | Cubes honeydew melon |
| 1-inch | ||
| 1 1/2 | T | 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 | T | Fresh lemon or lime juice |
| or to taste | ||
| 1/2 | lb | Lump crab meat, picked over |
| 1 | T | Extra-virgin olive oil |
| 2 | t | White-wine vinegar, or to |
| taste | ||
| 3 | T | Finely chopped fresh chives |
| or to taste | ||
| Finely diced yellow bell | ||
| pepper and | ||
| 2-inch pieces fresh | ||
| chives |
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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 39
Total Fat: 4.5g
Cholesterol: 7.4mg
Sodium: 852.8mg
Potassium: 1956.8mg
Carbohydrates: 100.5g
Fiber: 11.5g
Sugar: 48.3g
Protein: 17.1g