Chilled Melon and Crab Soup with Ginger And Lime
| Yield: | 4 Servings |
| Categories: |
| 1 | lg | Ripe muskmelon or cantaloupe, trimmed of rind and seeds, cut into 2-inch pieces (about 1 quart) |
| 1/4 | c | Preserved stem ginger with its juice, see note |
| 1/2 | c | Fresh lime juice |
| 2 | tb | Mild Chinese chili-garlic paste, or to taste, see note |
| Salt to taste | ||
| 8 | oz | Cleaned lump crab meat |
| 1 | Ripe avocado; peeled, seed removed, diced | |
| 1/4 | c | Finely diced red bell pepper |
| 1/4 | c | Sliced tops of green onions; cut thinly at an angle |
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