Surf, Turf, and Garden

Grilled pork tenderloin with Arnold's Secret RibRub. I made a perfect summer soup, using my home made yogurt, served chilled for those hot summer days. And of course, Sugar Snap peas, served cold with summer savory and anise. Here is the recipe for the soup:
2 med cukes, peeled, seeded and chopped
2 med yellow peppers, chopped
2 cups 1-inch cubes honeydew melon
1.5 tbls finely chopped shallot
1 fresh jalapeno chili, or to taste, seeded and chopped
1/2 cup plain yogurt
3 tbls fresh lemon or lime juice, or to taste

1/2 lb. lump crab meat
1 tbls ex-virgin olive oil
2 tsp white wine vinegar
3 tbls finely chopped fresh chives

Puree all soup ingredients in blender with salt & pepper to taste. Force soup thru a fine sieve into a bowl and chill, covered, 4 hours or until very cold. Can be made 1 day in advance.
Just before serving, toss crab with oil, vinegar, salt & pepper. Mound equal amounts in center of individual bowls and ladle soup around. Garnish with chopped chives and yellow peppers