Watermelon Gazpacho With Dungeness Crab Salad Recipes
WATERMELON GAZPACHO WITH DUNGENESS CRAB SALAD
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
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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