RECIPE

Summer Melon Soup with Crab

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4

The Good News David 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).

  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • MAKE-AHEAD

Ingredients

  • 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.