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Cucumber Melon Soup with Lump Crab and Cantaloupe Granita

Jeff McInnis
DiLido Beach Club
Cucumber Melon Soup:
1/2 cup plain whole yogurt
1 cup unsweetened coconut milk
1/2 cup fiji water
3 each seedless cucumbers, peeled and chunked
3 cups honeydew melon, roughly chopped
1/2 cup heavy cream
Kosher Salt
1 each lemon, juice
1 teaspoon whole coriander seeds, measured then ground
1 teaspoon whole cumin seeds, measured then ground
1 tablespoon ginger, grated

Crab Salad:
1 can Jumbo lump Crab meat, Picked through to remove any shells
1/2 teaspoon Fish sauce
1 each lime, juice of
1 pinch sugar
1 teaspoon jalapeno pepper, seeded and minced
1 teaspoon mint leaves, chopped
1 teaspoon fresh dill, chopped
1 teaspoon extra virgin olive oil
Cantaloupe Granita:
1 quart fresh Cantaloupe Juice
1 teaspoon fresh lemon juice
1 teaspoon Yuzu juice
Salt, To taste
Drain the yogurt for several hours or overnight with cheesecloth.
Puree the cucumber and honeydew, then strain through a fine sieve.
Chill the puree in a bowl and set over ice. Whisk in the cream and drained yogurt, season with salt and sugar add the water to desired consistency (it is not necessary to add it all). Mix in the lemon juice, coriander, cumin and ginger, then season to taste with salt and sugar. Refrigerate until ready to use.
For the Crab Salad, mix all the ingredients, verify seasoning
For the granita, mix all the ingredients place in a 1/2 sheet pan, freeze and stir every half hour to for small ice crystals.

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