Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad

Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad

Mercat a la planxa


For the crab salad

  • 2 Pounds  jumbo lump or backfin crab meat
  • red bell pepper, seeded, stemmed, and diced finely
  • 1/2 Cup  plus 2 1/2 tablespoons tarragon, chopped
  • 2 1/2 Tablespoons  parsley, chopped
  • 1/2 Tablespoon  chives, chopped finely
  • 2 Tablespoons  plus 2 teaspoons crème fraîche
  •   Salt and pepper, to taste

For the gazpacho

  • Roma tomatoes
  • quarts diced watermelon
  • small cloves garlic
  • 2 Tablespoons  sherry vinegar
  • slice stale bread, crust removed
  • 1 1/2 Cup  water
  • cucumbers, peeled and diced
  •   Salt, to taste
  •   Sugar, to taste
  • 1/4 Cup  extra-virgin olive oil

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.


For the crab salad

In a large bowl, mix together the first 6 ingredients. Season with salt and pepper, to taste, and refrigerate.

For the gazpacho

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.

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