Cold Cucumber Bell Pepper With Crab Soup

• 2 medium cucumbers, peeled, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 2 cups honeydew melon (cut into about 1-inch cubes)
• 1 large shallot, finely chopped
• 1 small jalapeno pepper, seeded and chopped (wear gloves for this!)
• 12 cup plain yogurt
• 3 tablespoons fresh lemon juice or 3 tablespoons lime juice
• 34 lb cooked lump crabmeat
• 2 tablespoons olive oil
• 3 teaspoons white wine vinegar (or to taste)
• 3 -4 tablespoons finely chopped fresh chives
• salt and black pepper

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

cucumbers, yellow bell peppers, honeydew melon, shallot, jalapeno pepper, yogurt, lemon juice, lump crabmeat, olive oil, white wine vinegar, salt

Taken from www.food.com/recipe/cold-cucumber-bell-pepper-with-crab-soup-177522 (may not work)