| 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.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”