How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives?

You need 12 ingredients. The key ingredients include: 2 medium cucumbers, peeled, seeded, and chopped (about 3 cups), 2 medium yellow bell peppers, chopped (about 1 cup), 2 cups 1-inch cubes honeydew melon, 1 1/2 tablespoons finely chopped shallot (about 1 large), and more.

Is Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives suitable as seafood?

Yes, Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cold Cucumber and Yellow Pepper Soup with Crab Meat

Name: Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium cucumbers, peeled, seeded, and chopped (about 3 cups); 2 medium yellow bell peppers, chopped (about 1 cup); 2 cups 1-inch cubes honeydew melon; 1 1/2 tablespoons finely chopped shallot (about 1 large); 1 fresh jalapeno chili, or to taste, seeded and chopped (wear rubber gloves); 1/2 cup plain yogurt; 3 tablespoons fresh lemon or lime juice, or to taste; 1/2 pound lump crab meat, picked over; 1 tablespoon extra-virgin olive oil; 2 teaspoons white-wine vinegar, or to taste; 3 tablespoons finely chopped fresh chives, or to taste; Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

Warm up with this hearty Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives recipe. Made with cucumbers, yellow bell peppers, melon and shal…

This Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives relies on simple, everyday ingredients such as 1-inch cubes honeydew melon, plain yogurt, lump crab meat, picked over and extra-virgin olive oil. It comes together quickly and makes 4 servings, at about 438 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives

Tips for the best results

Variations & substitutions

My Personal Notes

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