Chilled cucumber and honeydew soup with mint and jumbo lump crab
This low-fat, low-sodium vegetarian dish is as tasty as it is good for you. The honeydew melon is a sweet and succulent member of the muskmelon family and was prized by the ancient Egyptians thousands of years ago and loved in Persia ages before that, where the muskmelon is thought to have originated. Luckily for us the melons are grown in California and thought the Southwest.
The slightly oval honeydew is distinguished by a smooth, creamy yellow rind and pastel green flesh that's extraordinarily juicy and sweet. It ranges in weight from 4 to 8 pounds. Honeydews are available all year long, though the peak season is from July through September.
Makes 5 cups or 4 bowls
1 English cucumber, peeled
2-1/2 cups of ripe honeydew
8 oz. plain non-fat yogurt
1/4 cup of fresh mint leaves
2 tablespoons of fresh lime juice
6 ounces of jumbo lump crab meat
2 tablespoon of honey
Pinch of salt and pepper
To create this dish, simply peel the cucumber and cut it into 1-inch pieces. Peel the rind off the honeydew and cut it into large cubes. Add both these ingredients into a blender, along with the yogurt, mint leaves, lime juice, honey and salt and pepper. Puree for 30 seconds. Pour the soup through a sieve into a bowl and chill for at least 2 hours and up to 6 hours. When ready to serve, simply distribute evenly and place jumbo lump crab in the center of each bowl.
Tips and techniques
Make sure the cucumber is firm, the honeydew is not bruised and the mint is cleaned, with no dark spots.
You can substitute lobster meat for the jumbo lump crab.
Contact Chris Kennedy at Seasoned Catering at (561) 351-0221, or e-mail firstname.lastname@example.org.