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The Washington Post

Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad

Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad 8.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

No Cook Aug 7, 2013

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.


Servings: 8

Yield: Makes 8 cups

Ingredients
  • 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

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Directions

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.


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Recipe Source

From food writer and cookbook author Tony Rosenfeld.

Tested by Amy Kim.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 220


% Daily Values*

Total Fat: 17g 26%

Saturated Fat: 5g 25%

Cholesterol: 35mg 12%

Sodium: 570mg 24%

Total Carbohydrates: 15g 5%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 6g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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