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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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