Chilled Cucumber and Watermelon Soup

Chill 4 soup bowls.

Using a juicer or a food processor and a strainer, make cucumber and watermelon waters. If using a juicer, juice the cucumbers and season with a little salt. Clean the juicer and juice the 3 cups of watermelon into a separate container. Place both containers in the refrigerator.

After 10 minutes any impurities will float to the top and can be easily removed. Or, if using a processor and a strainer, cut the cucumbers into chunks and puree until smooth. Season with salt.

Transfer the puree to a cheesecloth lined strainer set over a bowl. Press the puree with the back of the spoon to extract all the juice. Discard pulp of puree. Repeat the same process using the watermelon.

Cover both of the juices and refrigerate. Remove any impurities that float to the top.

To prepare the dill oil, blanch herbs briefly in boiling water. Shock in ice water to preserve colour. Dry thoroughly.

Puree in blender. Add oil and incorporate.

Refrigerate overnight in a stainless steel or glass bowl. Strain the next day through a cheesecloth-lined sieve. The oil can be refrigerated for up to 1 month in an airtight container.

In a separate container combine the chilled watermelon and cucumber juices. Add fresh lemon juice and adjust seasoning. In the chilled bowls place a little of the diced cucumber, watermelon, and cantaloupe. Add the crabmeat and sprinkle fresh dill over. Pour chilled soup over and drizzle with a little dill oil. Serve immediately.