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Add a photoServings: 4
Ingredients
- 2 lrg English cucumber, peeled, diced
- 3 c. watermelon
- 1/4 c. diced cucumber
- 1/4 c. diced cantaloupe
- 1/4 c. diced watermelon
- 1/2 c. dungeness crabmeat
- 2 Tbsp. fresh dill
- 2 Tbsp. lemon juice
- 4 tsp dill oil, recipe follows Dill Oil
- 1 c. flat-leaf parsley
- 2 c. fresh dill
- 1 c. grape seed oil
Directions
- Refrigerate4 soup bowls.
- Using a juicer or possibly a food processor and a strainer, make cucumber and watermelon waters. If using a juicer, juice the cucumbers and season with a little salt. Clean the juicer and juice the 3 c. of watermelon into a separate container. Place both containers in the refrigerator.
- After 10 min any impurities will float to the top and can be easily removed. Or possibly, if using a processor and a strainer, cut the cucumbers into chunks and puree till smooth. Season with salt.
- Transfer the puree to a cheesecloth lined strainer set over a bowl. Press the puree with the back of the spoon to extract all the juice. Throw away pulp of puree. Repeat the same process using the watermelon.
- Cover both of the juices and chill. Remove any impurities which float to the top.
- Dill Oil:To prepare the dill oil, blanch herbs briefly in boiling water. Shock in ice water to preserve colour. Dry thoroughly.
- Puree in blender. Add in oil and incorporate.
- Chill overnight in a stainless steel or possibly glass bowl. Strain the next day through a cheesecloth-lined sieve. The oil can be refrigerated for up to 1 month in an airtight container.
- To Serve:In a separate container combine the chilled watermelon and cucumber juices. Add in fresh lemon juice and adjust seasoning. In the chilled bowls place a little of the diced cucumber, watermelon, and cantaloupe. Add in the crabmeat and sprinkle fresh dill over. Pour chilled soup over and drizzle with a little dill oil. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 67 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 412mg | 12% |
| Total Carbs 15.97g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 11.83g | 8% |
| Protein 1.89g | 3% |
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