Chilled Avocado and Melon Soup

 

For the soup:

3 c peeled and diced ripe honeydew melon (about 1/2 melon)

3 c cold water (or more as needed)

2 ripe avocados (about 2 cups pulp)

1/2 c heavy cream

1 tsp ground cumin

3 TBS fresh lemon juice

1 1/2 tsp kosher salt

1/2 tsp ground pepper

2 scallions, trimmed and thinly sliced

2 TBS chopped fresh mint

Combine the melon, water, avocados, heavy cream, lemon juice, cumin, salt and pepper in a blender and puree until smooth; thin the mixture with more water as needed. Stir in the scallions and mint, and set in the refrigerator to chill for at least 1 hour and up to 1 day; taste for salt, pepper and lemon juice after refrigerating (and before serving).

 

For the salad:
 

6 ounces lump crabmeat, shredded (about 1 cup)

3/4 c fresh sweet corn kernels (from 1 ear)

1 Scotch bonnet or habanero pepper, seeded and finely diced

2 TBS fresh lime juice (about 1 lime), or more as needed

1/2 tsp sugar

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c cilantro leaves, washed and patted dry

2 TBS extra-virgin olive oil

Combine the crab, corn, Scotch bonnet or habanero pepper, lime juice, sugar, salt and pepper in a mixing bowl; let the mixture sit for 10 minutes, giving it a gentle toss or two during that time. Stir in the cilantro and oil; taste, and adjust the seasoning as needed.

Divide the soup among individual bowls. Spoon equal portions of the crab-corn mixture onto the center of each bowl. Serve right away