Tomato And Watermelon Gazpacho With Jumbo Lump Crab Salad

Name: Tomato And Watermelon Gazpacho With Jumbo Lump Crab Salad
Ingredients: 2 pound jumbo lump or backfin crab meat; 1 red bell pepper, seeded, stemmed, and diced finely; 1/2 cup plus 2 1/2 tablespoons tarragon, chopped; 2 1/2 tablespoon parsley, chopped; 1/2 tablespoon chives, chopped finely; 2 tablespoon plus 2 teaspoons crème fraîche; salt and pepper, to taste; 5 roma tomatoes; 2 quarts diced watermelon; 2 small cloves garlic; 2 tablespoon sherry vinegar; 1 slice stale bread, crust removed; 1 1/2 cup water; 2 cucumbers, peeled and diced; salt, to taste; sugar, to taste; 1/4 cup extra-virgin olive oil

Jose Garces|Aug. 6, 2013 4:07 pm EST

3.1 (30 ratings)

Print

This "soup and salad" is an elegant combination of sweet and savory. Gazpacho is a classic Spanish chilled soup usually made with tomatoes; here we add watermelon for a sweet, summery twist. A simple crab salad flavored with fresh herbs on the side completes the meal.

Servings

8

Ingredients

2 pound jumbo lump or backfin crab meat
1 red bell pepper, seeded, stemmed, and diced finely
1/2 cup plus 2 1/2 tablespoons tarragon, chopped
2 1/2 tablespoon parsley, chopped
1/2 tablespoon chives, chopped finely
2 tablespoon plus 2 teaspoons crème fraîche
salt and pepper, to taste
5 roma tomatoes
2 quarts diced watermelon
2 small cloves garlic
2 tablespoon sherry vinegar
1 slice stale bread, crust removed
1 1/2 cup water
2 cucumbers, peeled and diced
salt, to taste
sugar, to taste
1/4 cup extra-virgin olive oil

Directions

In a large bowl, mix together the first 6 ingredients. Season with salt and pepper, to taste, and refrigerate.
In the bowl of a food processor or blender, combine the first 7 ingredients. Season with salt and sugar, to taste. With the motor running, slowly stream in the olive oil until emulsified.
Transfer to bowls and serve with the crab salad on the side.