Gazpacho with Watermelon and Crab Meat
Ingredients
| 6 thin slices of French bread, diced, crusts removed | ||
| 3 large ripe tomatoes, chopped | ||
| 1/2 cup seedless watermellon, cut into chunks | ||
| 1 cucumber, peeled, seeds removed and chopped | ||
| 3 tsp olive oil | ||
| 1 quart water | ||
| 2 garlic cloves, minced | ||
| 2 tsp wine vinegar | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 2 tsp lime juice | ||
| 1 tsp ground cumin | ||
| 4 ice cubes | ||
| 2 slices bread, browned in unsalted butter for garnish | ||
| 2 slices bread, browned in unsalted butter for garnish | ||
| 1 avocado for garnish, sliced |
This is a wonderful version of Gazpacho that includes the sweetness of watermelon and is garnished with slices of fresh avocado and jumbo lump crab meat.
- In a mixing bowl and the chopped tomatoes along with the diced bread, cucumbers, olive oil and water.
- Let soak for 1 hour, then puree in a food processor. Add the watermelon and puree again.
- Strain through a wire sieve into a large bowl.
- Add the garlic, vinegar, salt, pepper, lime juice, cumin and ice cubes. Mix well.
- Chill in the refrigerator for 1-2 hours covered.
- Peel and remove the seed from the avocado. Gently scoop our the meat in one piece, the slice into 1/8 inch slices.
- To serve, ladle the soup into 6 soup bowls. Place 2-3 slices of avocado on top.
- Divide the crab meat into six portions and place atop of the avocado slices.
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