There’s nothing like a nice, light soup to begin a meal. Learn how to make one that’s flavorful and creative as we grab a Bite with Belkys.

The Chef: Wolfgang Birk

The Restaurant: Area 31- Inside The Epic Hotel in downtown Miami

The Dish: Cucumber & Melon Soup


4 ounces Honeydew melon

2 ounces English cucumber

1 Tbs. Agave syrup

1 Tsp. Greek yogurt, plain

2 ounces King Crab meat

1 Tsp. mint

1 segment Meyer lemon

1 Tbs. olive oil

Sea salt- to taste

Method of Preparation:

– First, slice open a Honeydew melon, scrape off the seeds, slice off the peel and cut into chunks.

– Slice open and de-seed an English cucumber- slice into chunks with the peel on. Put melon and cucumber chunks in a juicer and blend well. Add Greek yogurt, Agave syrup and blend again.

– Strain the soup to get rid of the pulp. Refrigerate the soup for at least 24 hours.

– Peel and segment a Meyer lemon. Squeeze out juice and pour over the lemon segments and set aside. Slice mint leaves and cucumber into paper-thin pieces.

– Cut King Crab Meat into bite-sized pieces. In a bowl, mix the crab, mint, olive oil and sea salt.

To Plate:

Place the crab mixture into the center of a chilled bowl, garnish with thinly-sliced cucumber, a Meyer lemon segment and mint and pour the soup around it.

Serving suggestion: 16 Seminole Cocktail

Serves: 2

Area 31

270 Biscayne Blvd. Way

Miami, FL 33131

(305) 424-5234

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