Summer Melon Soup with Crab

• Recipe by David Myers

The Good News Myers creates this silky-sweet soup with cantaloupe (a good source of vitamin C and beta-carotene), then adds mounds of crab (rich in zinc).

Ingredients

1. 1 medium shallot, minced
2. 2 tablespoons snipped chives
3. 3 1/2 tablespoons fresh lemon juice
4. 2 tablespoons extra-virgin olive oil
5. 1 pound jumbo lump crabmeat
6. Salt and freshly ground white pepper
7. 2 tablespoons water
8. 2 tablespoons sugar
9. 4 cups cubed cantaloupe or muskmelon

Directions

1. In a medium bowl, stir the shallot and chives into 2 tablespoons of the lemon juice. Whisk in the olive oil and fold in the crab. Season with salt and white pepper.
2. In a small saucepan, boil the water with the sugar. Transfer to a blender and let cool. Add the melon and the remaining lemon juice, season lightly with salt and puree.
3. Mound the crab in the center of 4 shallow bowls. Pour the soup around the crab and serve right away.

Make Ahead

The melon soup can be refrigerated overnight.

Notes

One serving 271 cal, 9 gm fat, 1.3 gm sat fat, 24 gm carb, 1.5 gm fiber.