Cold Cucumber and Yellow Pepper Soup with Crab Meat and Chives

• 2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
• 2 medium yellow bell peppers, chopped (about 1 cup)
• 2 cups 1-inch cubes honeydew melon
• 1 1/2 tablespoons finely chopped shallot (about 1 large)
• 1 fresh jalapeno chili, or to taste, seeded and chopped (wear rubber gloves)
• 1/2 cup plain yogurt
• 3 tablespoons fresh lemon or lime juice, or to taste
• 1/2 pound lump crab meat, picked over
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons white-wine vinegar, or to taste
• 3 tablespoons finely chopped fresh chives, or to taste
• Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives

1. Make Soup: In a blender puree soup ingredients with salt and pepper to taste until smooth.
2. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold.
3. Soup may be made 1 day ahead and chilled, covered.
4. Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
5. Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it.
6. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.

cucumbers, yellow bell peppers, melon, shallot, jalapeno chili, plain yogurt, lemon, crab meat, extravirgin olive oil, whitewine vinegar, fresh chives, yellow bell pepper

Taken from www.epicurious.com/recipes/food/views/cold-cucumber-and-yellow-pepper-soup-with-crab-meat-and-chives-12419 (may not work)