INGREDIENTS

• 1 small honeydew; seeds and rind removed
• ¼ cup heavy cream or sour cream; thinned with water
• 3-ounces fresh basil; stems removed
• ½ cup olive oil
• 1 small cucumber; peeled and seeded
• Salt to taste
• 1 small sweet onion; peeled
• 1 large crab cluster; meat removed from shell
• 2-ounces lime juice

PREPARATION

Set 4 large basil leaves aside. Blend 1-ounce of the basil and ¼ cup olive oil in food processor until smooth. Set aside. Using the food processor, blend melon, remaining basil, cucumber, onion, lime juice and salt until slightly chunky, like a thick pasta sauce. Refrigerate 1 hour. Serve in a bowl with cream and basil oil over top of soup. Top with a basil leaf. Float crabmeat in center of bowl.