Best Watermelon Gazpacho With Dungeness Crab Salad Recipes

WATERMELON GAZPACHO RECIPE BY TASTY

Watermelon Gazpacho Recipe by Tasty image

Here's what you need: watermelon, english cucumber, red bell pepper, jalapeño, fresh mint leaf, balsamic vinegar, salt, pepper, extra virgin olive oil

Provided by Crystal Hatch

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 cups watermelon, seeded and cubed
1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
1 red bell pepper, seeded and chopped
½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
¼ cup fresh mint leaf, plus more sprigs, for garnish
3 tablespoons balsamic vinegar
1 pinch salt
1 pinch pepper
2 tablespoons extra virgin olive oil

Steps:

Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 27 grams

WATERMELON GAZPACHO

Watermelon Gazpacho image

This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It's so refreshing-guests will love it. -Nicole Deelah, Nashville, Tennessee

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings (1 quart).

Number Of Ingredients 12

Ingredients

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional

Steps:

Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside., In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #salads #fruit #seafood #dinner-party #holiday-event #summer #crab #seasonal #melons #shellfish #brunch #presentation #served-cold