Chilled Melon and Crab Soup with Ginger And Lime

Categories: None

Serves: 4 Servings

Ingredients:

1 lg Ripe muskmelon or
-cantaloupe, trimmed of rind
-and seeds, cut into 2-inch
-pieces (about 1 quart)
1/4 c Preserved stem ginger with
-its juice, see note
1/2 c Fresh lime juice
2 tb Mild Chinese chili-garlic
-paste, or to taste, see
-note
Salt to taste
8 oz Cleaned lump crab meat
1 Ripe avocado; peeled, seed
-removed, diced
1/4 c Finely diced red bell pepper
1/4 c Sliced tops of green onions;
-cut thinly at an angle

Instructions:
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@aol.com on Aug 14, 1997

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