Watermelon Gazpacho with Crab Salad

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It’s only been in the last decade of my life that I’ve even heard of gazpacho, let alone tasted it. I’ll admit, it sounded a little odd, but I learned of it in my New, Adventurous Eating Phase of Life, so I dove right in to trying it. And…. I didn’t like it. So I tried again. And once again, I didn’t like it.

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After another try or two, I simply gave up. I figured, no one likes everything out there, right? Until I put two and two together and realized it – I don’t like onions in my gazpacho. I’m just not a big raw onion person. They have their place, sure; don’t worry, I don’t pick them out of pico de gallo or anything. But when I tried gazpacho without any onions, I finally understood its appeal, and now I happily join its legions of fans!

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I picked up Donald Link’s new book a few months ago and was very excited to see a gazpacho recipe in there. Now that watermelons are in season (yea!!!), I thought it time to give his recipe a go. And as you’d expect, it’s insanely delicious. It’s so light and healthy, and extremely flavorful with perfect juicy watermelons.

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A few recipe notes: as written, this makes a lot! Feel free to cut the recipe in half. If you make the whole thing, my recommendation would be to chop everything and mix it up in a large mixing bowl, then blend it in batches. Also, a note about the crab salad. Chef Link instructs to place a spoonful of salad on top of the bowls of soup. Initially, I couldn’t do the math on that. I mean, the crab salad has mayonnaise, which I just couldn’t picture blending well with gazpacho. So I put the salad on toasts and we ate them alongside. Well, I was wrong and Chef Link was right, which I know is really not surprising. Skip the toasts, guys. I’m serious, it’s so delicious the way he intended it.

And lastly, I scaled down the amount of crab salad, because the day I went shopping, crabmeat was horrifically expensive. So I chose to cut the recipe down to save my wallet. You can certainly scale up to as much as 1 ½ lbs.  of crabmeat. Enjoy!

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{One Year Ago: Jerk Chicken “Tostadas” with Cabbage-Jicama Slaw}

Source: slightly adapted from Down South by Donald Link

Ingredients:

GAZPACHO:
4 cups chopped ripe tomato
4 cups chopped seedless watermelon
1 small fennel bulb, cored and chopped
3 jalapenos, stemmed, seeded and chopped
¼ cup loosely packed mint leaves
¼ cup loosely packed torn basil leaves
¼ cup red wine vinegar
1 tsp fresh lemon juice, plus more to taste if needed
2 tsp kosher salt, plus more to taste if needed
2 tbs olive oil, plus more for drizzling

CRAB SALAD:
6 tbs mayonnaise
½ tsp lime zest
Juice of half a lime
1 small serrano chile, stemmed, seeded and minced
4 large basil leaves, chopped
Pinch of crushed red pepper flakes
Pinch of kosher salt
Pinch of sugar
8 oz. jumbo lump crabmeat

Directions:
Make the crab salad first. Spread the crab on a plate and pick it free of shells and cartilage. In a small bowl, whisk together the mayo, lime zest, lime juice, serrano, basil, pepper flakes, salt, and sugar. Add in the crabmeat and gently stir to combine. Let it sit in the refrigerator while you make the soup.
To make the gazpacho, combine all the ingredients in a blender and puree until pretty smooth. A little chunky is good. Taste for seasoning and add more lemon juice and salt, if needed.
To serve, divide the gazpacho in wide bowls. Top each with a dollop of crab salad and finish with a drizzle of olive oil, if desired.

One response to “Watermelon Gazpacho with Crab Salad

  1. Pingback: Watermelon Mojitos | The Texan New Yorker

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