For the Soup

• 1 cantaloupe, sliced
• 2 cups green grapes
• 4 tbsp sherry vinegar
• 2 tbsp verjus (substitute more sherry vinegar or lemon juice)
• 1 tbsp olive oil
• salt & pepper to taste

For the Crab & Fennel Garnish

• ¼ lb Jonah crab meat
• ¼ cup cantaloupe, diced
• ½ cup green grapes, sliced
• 1 bulb baby fennel, sliced
• salt & pepper to taste
• espelette chili powder
• 1 tbsp olive oil
• sherry vinegar to taste
• ¼ bunch chopped chives

Prepare Soup

1. Cut open cantaloupe and clean out seeds
2. Puree in blender with grapes, verjus liquid and sherry vinegar.  Season with salt and pepper.  (If melon is very ripe, may need to add  water to thin out.)  Amount of sherry vinegar will depend on ripeness too
3. Soup is ready to serve or chill

Make Crab & Fennel Garnish

1. Slice baby fennel and put in ice water (optional). This will get the fennel crispy.  Slice grapes and put in mixing bowl with fennel, diced cantaloupe and crab
2. Season with salt, pepper, espelette, olive oil and sherry vinegar.  Add chives and mix together

To Serve

1. Ladle soup into bowls and top with crab and fennel garnish