Watermelon & Mango Gazpacho with Blue Crab

Gazpacho is Spain’s claim to chilled soup fame. Watermelon replaces some of the tomato in this otherwise classic dish bringing out the sweetness in the crab.
By / Photography By Kathryn Brass-Piper | July 05, 2016

Ingredients

  • 5 cups seeded watermelon chunks, divided
  • 1½ cups finely diced tomato
  • 1 cup diced mango
  • 1 cup seeded and diced cucumber
  • 1 small clove garlic, minced
  • 1 tablespoon finely grated yellow onion
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Sea salt and freshly ground pepper
  • 8 ounces jumbo lump blue crab meat
  • Crème fraîche, for serving
  • Basil, for serving

Preparation

1. Place 4 cups watermelon in a blender and blend until smooth. Pour watermelon purée through a fine-mesh sieve into a large bowl. Add remaining watermelon, tomato, mango, cucumber, garlic, onion, lemon juice, and vinegar. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to overnight.

2. Just before serving, top with crab meat, a dollop of crème fraîche, and basil.

Ingredients

  • 5 cups seeded watermelon chunks, divided
  • 1½ cups finely diced tomato
  • 1 cup diced mango
  • 1 cup seeded and diced cucumber
  • 1 small clove garlic, minced
  • 1 tablespoon finely grated yellow onion
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • Sea salt and freshly ground pepper
  • 8 ounces jumbo lump blue crab meat
  • Crème fraîche, for serving
  • Basil, for serving
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