Peckkale

Cold Cucumber, Honeydew Melon Soup with Crab

This recipe serves: 6
Preparation time: 20 minutes

Ingredients
2 quarts roughly chopped, peeled and seeded English cucumbers
1 quart roughly chopped, peeled and seeded ripe honeydew melon
3 tablespoons fresh lemon juice
1 tablespoon sugar
1/3 cup heavy cream
salt to taste
1/8 teaspoon hot sauce
10 ounces fresh picked crab meat
3/4 cup seeded and diced yellow and/or red tomato
1/2 cup diced ripe (yet still firm) avocado
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon (or basil)
fresh herb sprigs

Cooking Instructions
1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.
2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.
4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.
5. To serve: Gently press the crab mixture into a 1/4 cup measuring cup and mold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.


Nutrition Facts
Serving size: 1 cup
Calories 186
Total Fat 8 g
Saturated Fat 3 g
Protein 13 g
Total Carbohydrate 20 g
Dietary Fiber 3 g
Sodium 220 mg
Percent Calories from Fat 35%
Percent Calories from Protein 25%
Percent Calories from Carbohydrate 40%

__________________
06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



COFFEE, CHOCOLATE, MEN...SOME THINGS ARE JUST BETTER RICH!



Expect trouble as an inevitable part of life, and when it comes, hold your head high. Look it squarely in the eye, and say, "I will be bigger than you. You cannot defeat me."