1 fresh jalapeño chili, or to taste, seeded and chopped (wear rubber gloves)
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives
Directions
Make Soup: In a blender purée soup ingredients with salt and pepper to taste until smooth. Force soup through a fine sieve into a bowl and chill, covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled, covered.
Just before serving, in a small bowl toss crab with oil, vinegar, and salt and pepper to taste.
Divide crab mixture among 6 soup bowls, mounding it in center, and ladle soup around it. Sprinkle each serving with finely chopped chives and garnish with diced yellow pepper and chive pieces.
