· 1 honeydew melon, peeled and deseeded

· 1 cucumber, peeled and deseeded

· 1 tsp honey

· ½ cup cherry tomatoes, halved

· 1 tbsp extra virgin olive oil

· Salt and pepper

· 1 cup Dungeness crab meat, picked

· 1 pinch citrus seasoning

· 1 bunch purple basil

· 1 sheet gelatin

· 3 cups water

1. To make the basil foam, soak gelatin in water until soft. Bring water to the boil and blanch basil, remove from heat and place saucepan in ice bath, add gelatin

2. Stir until gelatin is dissolved and water is cooled

3. Once mixture is cool puree in blender and strain

4. To use the foam before serving, blend with immersion blender until frothy and spoon off foam

5. To make the soup juice the cucumber and melon together and chill

6. Mix tomatoes with olive oil and season with salt and pepper, place in the bottom of the serving bowl

7. Add crab on top of tomatoes and season with citrus seasoning

8. Place one spoon of basil foam on top

9. To serve ladle soup into cocktail shaker filled with ice

10. Gently pour the soup into the bow and serve immediately