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    You are in: Home / Recipes / Cold Cucumber Bell Pepper With Crab Soup Recipe
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    Cold Cucumber Bell Pepper With Crab Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Kittencalskitchen's Note:

    Wonderful for hot days and so easy to make! Plan ahead the soup mixture needs to chilled for about 4 hours before serving, or can be prepared up to a day in advance. Cooking time is chilling time, this complete recipe can be doubled.

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    Units: US | Metric


    1. 1
      In a blender puree the cucumbers, yellow bell peppers, honeydew, shallot, jalapeno chili, yogurt and lemon or lime juice until smooth.
    2. 2
      Force the mixture through a fine sieve into a bowl; chill for about 4 hours or until the soup is very cold.
    3. 3
      Season with black pepper and salt if desired.
    4. 4
      Just before serving, in a small bowl toss together the crabmeat with oil and vinegar.
    5. 5
      Divide crab mixture between 4-6 bowls, mounding the mixture in the center of the bowl, then ladle the soup around it.
    6. 6
      Sprinkle with more chives and yellow bell pepper slices if desired.
    7. 7

    Browse Our Top Crab Recipes

    Ratings & Reviews:

    • on August 22, 2006


      Made it as directed and it was great! VERY light and refreshing, and really easy in the food processor.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cold Cucumber Bell Pepper With Crab Soup

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.4
    Calories from Fat 83
    Total Fat 9.3 g
    Saturated Fat 1.8 g
    Cholesterol 68.5 mg
    Sodium 356.9 mg
    Total Carbohydrate 23.7 g
    Dietary Fiber 2.5 g
    Sugars 11.5 g
    Protein 22.7 g

    The following items or measurements are not included:

    white wine vinegar

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