WATERMELON GAZPACHO WITH DUNGENESS CRAB SALAD

Watermelon Gazpacho With Dungeness Crab Salad image

Cold soup is refreshing summer fare. Have a chic outdoor picnic and serve this; your guests will love it--and so will you! Created by chef Trey Foshee of George's at the Cove restaurant (in La Jolla, California). Tip: If you can't find yellow watermelon, just use red watermelon (seedless).

Provided by BecR2400

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 cups yellow seedless watermelon, peeled and diced
1 yellow pepper, seeded and chopped
1/2 cup cucumber, peeled, seeded and chopped
1/4 jalapeno pepper (or more if you like)
3 tablespoons sherry wine vinegar
1 1/2 teaspoons salt
fresh white pepper, to taste
6 ounces fresh dungeness crabs
1/2 teaspoon lemon zest, finely grated
2 tablespoons extra virgin olive oil
24 red watermelon balls, made with a melon baller
6 tablespoons finely diced cucumbers
6 tablespoons finely diced bell peppers, mixed colors
3 tablespoons cilantro leaves
3 tablespoons extra virgin olive oil

Steps:

Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.

Nutrition Facts : Calories 197.7, Fat 11.9, SaturatedFat 1.6, Cholesterol 16.7, Sodium 668.7, Carbohydrate 18.6, Fiber 1.4, Sugar 13.1, Protein 6.7

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