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.

No additional tips available.

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

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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.

Cold Cucumber Bell Pepper With Crab Soup

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