Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad Recipe


Nutrition

Cal/Serving: 268
Daily Value: 13%
Servings: 8

Fat9g15%
Saturated2g9%
Trans0g0%
Carbs24g8%
Fiber2g10%
Sugars14g0%
Protein24g48%
Cholesterol112mg37%
Sodium771mg32%
Calcium222mg22%
Magnesium97mg24%
Potassium913mg26%
Iron4mg20%
Zinc5mg34%
Vitamin A2142IU43%
Vitamin C48mg79%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg16%
Niacin (B3)5mg23%
Vitamin B60mg25%
Folic Acid (B9)104µg26%
Vitamin B124µg63%
Vitamin D0µg0%
Vitamin E4mg18%
Vitamin K41µg52%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad
Mercat a la planxa

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.

4
Ratings4

INGREDIENTS

For the crab salad :

  • 2 pounds jumbo lump or backfin crab meat
  • 1 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 :

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

DIRECTIONS

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.

Recipe Details

Servings: 8

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