Cold Cucumber Bell Pepper With Crab Soup

“Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled.”
READY IN:
4hrs 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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!

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