Chilled melon and crab soup with ginger and lime

4 Servings

Ingredients

Quantity Ingredient
1 large Ripe muskmelon or cantaloupe, trimmed of rind and seeds, cut into 2-inch pieces (about 1 quart)
¼ cup Preserved stem ginger with its juice, see note
½ cup Fresh lime juice
2 tablespoons Mild Chinese chili-garlic paste, or to taste, see note
Salt to taste
8 ounces Cleaned lump crab meat
1 Ripe avocado; peeled, seed removed, diced
¼ cup Finely diced red bell pepper
¼ cup Sliced tops of green onions; cut thinly at an angle

Directions

Preparation time: 35 minutes

1. In large blender or food processor fitted with the steel blade, combine melon, ginger and lime juice, pureeing until smooth. Add chili-garlic paste to taste, mixing well. (See note.) Adjust seasonings if necessary with a pinch of salt. Strain through a coarse sieve into a bowl. Cover and chill.

2. Divide the crab, avocado and bell pepper among four chilled rimmed soup plates. Place them in a small mound in the center of each plate. Top the mound with green onion slices. Ladle the soup around the garnishes.

Note: Preserved stem ginger and Chinese chili paste--also called chili-garlic paste--are available in the Asian section of large grocery stores and in specialty markets. Chili pastes vary greatly in strength; taste carefully before adding to the soup.

Nutrition information per serving: Calories ....... 240 Fat ............ 13 g Cholesterol .. 80 mg Sodium ...... 490 mg Carbohydrates .. 25 g Protein ....... 11 g

From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 14, 1997

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