Cold Cucumber and Honeydew Melon Soup with Crab

Cold Cucumber and Honeydew Melon Soup with Crab

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  • Prep Time


  • Total Time


  • Servings



  • 2

    quarts roughly chopped, peeled

  • and seeded English cucumbers

  • 1

    quart roughly chopped, peeled

  • and seeded ripe honeydew melon

  • 3

    tablespoons fresh lemon juice

  • 1

    tablespoon sugar

  • cup light cream

  • salt to taste

  • teaspoon hot sauce

  • 10

    ounces fresh picked crab meat

  • ¾

    cup seeded and diced yellow

  • and/or red tomato

  • ½

    cup diced ripe (yet still firm)

  • avocado

  • 2

    teaspoons chopped fresh chives

  • 2

    teaspoons chopped fresh tarragon

  • (or basil)

  • Garnish: fresh herb sprigs


1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth. 2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible. 3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour. 4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice. 5. To serve: Gently press the crab mixture into a 1/4 cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber.


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