3 cups peeled and diced ripe honeydew melon (from about ½ melon)
3 cups cold water, or more as needed
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2 ripe avocados (about 2 cups pulp)
½ cup heavy cream
3 tablespoons fresh lemon juice, or more as needed
1 teaspoon ground cumin
1½ teaspoons kosher salt, or more as needed
½ teaspoon freshly ground black pepper, or more as needed
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh mint
6 ounces lump crabmeat, shredded (about 1 cup)
¾ cup fresh sweet corn kernels (from 1 ear)
1 Scotch bonnet or habanero pepper, seeded and finely diced
2 tablespoons fresh lime juice (about 1 lime), or more as needed
½ teaspoon sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup cilantro leaves, washed and patted dry
2 tablespoons extra-virgin olive oil
For the soup: Combine the melon, water, avocados, heavy cream, lemon juice, cumin, salt and pepper in a blender and purée until smooth; thin the mixture with more water as needed. Stir in the scallions and mint, and set in the refrigerator to chill for at least 1 hour and up to 1 day; taste for salt, pepper and lemon juice after refrigerating (and before serving).
For the salad: Combine the crab, corn, Scotch bonnet or habanero pepper, lime juice, sugar, salt and pepper in a mixing bowl; let the mixture sit for 10 minutes, giving it a gentle toss or two during that time. Stir in the cilantro and oil; taste, and adjust the seasoning as needed.
Divide the soup among individual bowls. Spoon equal portions of the crab-corn mixture onto the center of each bowl. Serve right away.
Nutrition values per serving: 220 calories, 17 g fat (5 g saturated), 15 g carbohydrates, 5 g fiber, 7 g sugar, 6 g protein, 35 mg cholesterol, 570 mg sodium.
Food writer and cookbook author Tony Rosenfeld