The soothing richness of this soup is perked up by the heat and acidity of the marinated crab-and-corn salad. At this point in the summer, fresh-picked corn is tender and sweet enough to serve raw.
Make Ahead: The soup needs to be refrigerated for at least 1 hour and up to a day. The salad needs to sit for 10 minutes before serving and can be assembled up to 1 hour in advance.
Yield: Makes 8 cups
- For the soup
- 3 cups peeled and diced ripe honeydew melon (from about 1/2 melon)
- 3 cups cold water, or more as needed
- 2 ripe avocados (about 2 cups pulp)
- 1/2 cup heavy cream
- 3 tablespoons fresh lemon juice, or more as needed
- 1 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt, or more as needed
- 1/2 teaspoon freshly ground black pepper, or more as needed
- 2 scallions, trimmed and thinly sliced
- 2 tablespoons chopped fresh mint
- For the salad
- 6 ounces lump crabmeat, shredded (about 1 cup)
- 3/4 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
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 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 puree 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.
From food writer and cookbook author Tony Rosenfeld.
Tested by Amy Kim.
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