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posted: 8/21/2013 6:00 AM

Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad

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  • The soothing richness of Chilled Avocado and Melon Soup is perked up by the heat and acidity of the marinated crab and corn salad.

      The soothing richness of Chilled Avocado and Melon Soup is perked up by the heat and acidity of the marinated crab and corn salad.
    The Washington Post

 

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

Salad

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.

Serves eight.

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

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