Honeydew Soup with Crab and Avocado {Paleo, Whole30}
/Cool honeydew soup with crab and avocado is a refreshing summertime meal that can fill you up without weighing you down. It’s Paleo, Whole30, gluten free, and dairy free.
I’m trying to hold onto the last strings of summer. Summer to me means long warm days spent with friends outdoors picnicking and playing in the sunlight.
There’s nothing like sitting outside on the beach, in a park, or on a covered patio with fresh salads and cool sides like this honeydew soup with crab and avocado while the sun goes down.
I hate saying goodbye to the warm weather cherries, plump peaches and juicy nectarines that satiate my sweet tooth while keeping my body healthy.
Luckily I have melons to gently ease me into a fall fruit transition. The big round orbs of cantaloupe and honeydew let me slowly bid adieu to summer while still retaining some of its sweet, honeyed fruit.
I hate to even turn my oven on when it the air outside is still hot, so a cool honeydew soup with crab and avocado is like summer in a bowl to me.
Combining honeydew with fresh mint and lime is a winning combination. I like adding ginger for a little heat, and since I’m all about ease, I’ve turned the soup into an all in one meal with the addition of crab and avocado.
This cool summer soup is perfect for a long lunch while basking in the sunshine and looking forward to seeing what the next season will bring.
Honeydew Soup with Crab and Avocado
Paleo, Whole30, Gluten Free, Dairy Free
Serves 4 meal size portions
Ingredients
2 pounds ripe honeydew melon (approximately 5 cups puréed)
¼ cup fresh mint leaves, large stems removed
1 tablespoon diced, fresh ginger
Juice of half a lime
1 avocado
6 ounces of fresh crab meat, shells picked and removed
Salt and pepper to taste
Instructions
Cut and remove the seeds and rind from the honeydew melon. Place chunks in batches in food processor or blender and process until smooth.
Add mint, ginger and lime to the melon mixture in the blender and combine. Salt and pepper to taste.
Chill the mixture at least one hour, or overnight.
When ready to serve, spoon soup into 4 bowls and add crab and diced avocado to each, garnishing with a mint sprig on top.
