Cold Cucumber and Honeydew Melon Soup with Crab

By á-178060

Ingredients

• 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
• 1/3 cup light cream
• salt to taste
• 1/8 teaspoon hot sauce
• 10 ounces fresh picked crab meat
• 3/4 cup seeded and diced yellow
• and/or red tomato
• 1/2 cup diced ripe (yet still firm)
• avocado
• 2 teaspoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• (or basil)
• Garnish: fresh herb sprigs

Details

Servings 6
Adapted from hr.duke.edu

Preparation

Step 1

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.