- 2 medium cucumbers, peeled, seeded, and chopped (about 3 cups)
- 2 medium yellow bell peppers, chopped (about 1 cup)
- 2 cups 1-inch cubes honeydew melon
- 1 1/2 tablespoons finely chopped shallot (about 1 large)
- 1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
- 1/2 cup plain yogurt
- 3 tablespoons fresh lemon or lime juice, or to taste
- 1/2 pound lump crab meat, picked over
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons white-wine vinegar, or to taste
- 3 tablespoons finely chopped fresh chives, or to taste
- Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives
- 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.