Cold Cucumber and Honeydew Melon Soup with Crab
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 crab meat
3/4 cup seeded and diced yellow and/or red tomato
1/2 cup diced ripe avocado
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh tarragon
Garnish: fresh tarragon sprigs
Add the cucumbers, melon, 2 tablespoons of the lemon juice
and the sugar to a food processor and puree until smooth.
Strain through a medium strainer pushing down on the solids
with a rubber spatula to extract as much liquid as possible.
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.
Gently combine the crab, tomato, avocado and herbs.
Season to taste with salt, hot sauce and lemon juice.
To serve: Gently press the crab mixture into a 1/4 cup measuring cup
and unmold in the center of a large, flat soup plate. Ladle the chilled
cucumber mixture around and garnish with herbs.