2.809525
21 ratings

Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad

Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad

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.

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 Cup 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.

Nutritional Facts
Servings8
Calories Per Serving277
Total Fat9g14%
Sugar18gN/A
Saturated2g9%
Cholesterol112mg37%
Protein24g47%
Carbs27g9%
Vitamin A108µg12%
Vitamin B124µg63%
Vitamin B60.4mg22.1%
Vitamin C46mg77%
Vitamin E4mg18%
Vitamin K43µg54%
Calcium187mg19%
Fiber2g10%
Folate (food)92µgN/A
Folate equivalent (total)97µg24%
Folic acid3µgN/A
Iron3mg15%
Magnesium87mg22%
Monounsaturated5gN/A
Niacin (B3)4mg22%
Phosphorus336mg48%
Polyunsaturated1gN/A
Potassium830mg24%
Riboflavin (B2)0.2mg14.4%
Sodium1092mg45%
Sugars, added6gN/A
Thiamin (B1)0.2mg10.1%
Zinc5mg33%