COLD CRAB AND CUCUMBER SOUP
2 medium Cucumbers, peeled, seeded, and chopped
2 medium Yellow bell peppers, chopped
2 cups Honeydew melon, chopped into 1 inch cubes
2 Tbs Shallot, finely chopped
1 Jalapeno pepper, seeded and chopped
1/2 cup Lowfat plain yogurt
3 Tbs Fresh lemon juice
1/2 lb Crab meat
1 Tbs Extra virgin olive oil
2 tsp White-wine vinegar
3 Tbs Chives, finely chopped to garnish
Salt and pepper to taste
In a blender, puree cucumbers, yellow pepper, honeydew melon, shallot, jalapeno, yogurt and lemon juice. Add salt and pepper to taste. Pour into a bowl, cover, and chill at least 4 hours. (Recommended overnight)
To serve: In a small bowl, combine crab, oil, vinegar and toss. Salt and pepper to taste. Divide the crab marinade into 6 bowls, mounding it in the center. Ladle soup around it. Garnish with chopped chives.
Servings: 6
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