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Categories:
cucumbers yellow bell peppers honeydew melon shallot jalapeno pepper yogurt lemon juice lump crabmeat olive oil white wine vinegar salt
Viewed: 56 - Published at: 5 years agoIngredients
- 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!)
- 12 cup plain yogurt
- 3 tablespoons fresh lemon juice or 3 tablespoons lime juice
- 34 lb cooked lump crabmeat
- 2 tablespoons olive oil
- 3 teaspoons white wine vinegar (or to taste)
- 3 -4 tablespoons finely chopped fresh chives
- salt and black pepper
Method
- In a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
- Force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
- Season with black pepper and salt if desired.
- Just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
- Divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
- Sprinkle with more chives and yellow bell pepper slices if desired.
- Delicious!
