Cold Cucumber Bell Pepper With Crab Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 medium cucumbers, peeled, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 2 cups honeydew melon (cut into about 1-inch cubes)
• 1 large shallot, finely chopped
• 1 small jalapeno pepper, seeded and chopped (wear gloves for this!)
• 1/2 cup plain yogurt
• 3 tablespoons fresh lemon juice or 3 tablespoons lime juice
• 3/4 lb cooked lump crabmeat
• 2 tablespoons olive oil
• 3 teaspoons wine vinegar (or to taste)
• 3 -4 tablespoons finely chopped fresh chives
• salt and black pepper

Recipe

• 1 in a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
• 2 force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
• 3 season with black pepper and salt if desired.
• 4 just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
• 5 divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
• 6 sprinkle with more chives and yellow bell pepper slices if desired.
• 7 delicious!