Cantaloupe And Mint Soup With Crab And Curry Oil
- 1 cantaloupe
- 1 tablespoon curry powder
- 1/4 cup olive oil
- 1/2 cup plain yogurt
- 2 tablespoons champagne vinegar
- sea salt
- 2 teaspoons fresh mint leaves
- 1 pound jumbo lump crabmeat, picked over for cartilage and shells
- Cut a small disc from the top and bottom of the melon, at the poles.
- Place the melon, with one of the cut sides down, on a cutting board and, using a sharp knife, cut away the skin by following the shape of the melon.
- When all the skin has been removed, cut the melon in half, scoop out the seeds and discard them, and cut the melon into 1-inch chunks.
- Set aside.
- In a small saucepan, warm the curry powder with the olive oil over medium heat for 5 minutes, whisking to thoroughly combine.
- Remove the pan from the heat and allow the mixture to cool to room temperature.
- In a blender, combine the cantaloupe, yogurt, champagne vinegar, sea salt to taste, half the mint leaves, and 1/2 cup of water.
- Puree until the soup is smooth.
- (Work in batches if it all doesnt fit in the blender comfortably.)
- Adjust the seasoning with salt if needed, and the consistency with more water if needed.
- Pour the soup into 6 bowls and divide the crab among the bowls, placing it in the middle of each.
- Garnish with the remaining mint leaves and a drizzle of the curry oil.
cantaloupe, curry powder, olive oil, plain yogurt, champagne vinegar, salt, mint leaves, lump crabmeat
Taken from www.foodrepublic.com/recipes/cantaloupe-and-mint-soup-with-crab-and-curry-oil/ (may not work)