Cold Cucumber Bell Pepper With Crab Soup Recipe

Name: Cold Cucumber Bell Pepper With Crab Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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!); ½ 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

Servings: persons

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!)
½ 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

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!

479

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cold Cucumber Bell Pepper With Crab Soup falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Cold Cucumber Bell Pepper With Crab Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions