Cold Cucumber Bell Pepper With Crab Soup Recipes

COLD CUCUMBER AND YELLOW PEPPER SOUP WITH CRAB MEAT AND CHIVES

Steps:

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

COLD CUCUMBER SOUP

Steps:

• Simmer 1st 6 ingredients in covered pot until soft, 10 to 15 minutes.
• Add next 3 ingredients and hard simmer for 1 hour.
• Cool and blend (in batches) until very smooth.
• Add next 5 ingredients, mix well and chill 2 to 24 hours.
• Serve with 1 rounded tbs sour cream in center of soup bowl.
• Decorate with oval cucumber slice or twisted slice of lemon or mint leaves.

COLD CUCUMBER SALAD WITH FETA AND BELL PEPPER

Steps:

• Set out cucumber slices decoratively on a plate and scatter diced mini pepper and feta cheese on top.
• Stir together clementine juice, mayonnaise, and sugar in a small jar with a lid. Season with dill, salt, and pepper. Cover jar and shake until dressing is well combined. Drizzle dressing over cucumber mixture.

CRAB AND ROASTED RED BELL PEPPER SOUP

Steps:

• Make broth:
• Heat 1/4 cup olive oil in heavy large wide pot over medium-high heat. Add crab shells and sauté until fragrant, about 10 minutes. Add 10 cups water and next 8 ingredients; bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to 12 cups, about 30 minutes. Strain broth through sieve lined with cheesecloth. Cool. Spoon fat from top of broth.
• Make soup:
• Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons butter. Puree until mixture is smooth.
• Melt 3 tablespoons butter in heavy large pot over medium heat. Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Gradually whisk in broth, then red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
• Add reserved crabmeat and 1/2 cup chopped parsley to soup. Simmer just until crabmeat is heated through, about 2 minutes. Ladle soup into bowls. Spoon dollop of crème fraîche atop each. Garnish with parsley sprigs and serve.

ROASTED RED PEPPER AND CRAB SOUP

Steps:

• Set the oven to broil, and preheat for 5 minutes.
• Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
• Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

CRAB CUCUMBER BITES

Steps:

• Peel strips from cucumbers to create striped edges; cut each cucumber into 16 slices, about 1/4-in. thick. Pat dry with paper towels; set aside., In a small bowl, beat the cream cheese, lemon juice and pepper sauce until smooth. Fold in the crab, red pepper and onions. Place 1 heaping teaspoonful onto each cucumber slice. Serve immediately.

COLD CUCUMBER BELL PEPPER WITH CRAB SOUP

Steps:

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