In my quest to find recipes that require very little prep and even less cooking during the hot summer months, I discovered this nearly perfect recipe from Donald Link’s “Down South” cookbook. He uses mint and basil, two of my favorite cooling herbs from my summer garden. Can’t think of any way to make this recipe any better than it already is. Herbs, lime, and a little heat from the jalapeños. Thank you Chef Link!
Watermelon and Tomato Gazpacho with Crabmeat
Published on July 31, 2019 | By surleplat |
- Prep Time
- 4 cups chopped tomato
- 4 cups chopped watermelon
- ½ fennel bulb, finely chopped (about 1 cup)
- ½ small onion, finely chopped
- ⅓ cup plus 1 tablespoon seeded minced jalapeño, divided
- ¼ cup loosely packed torn fresh mint
- ¼ cup loosely packed torn fresh basil
- ¼ cup red wine vinegar
- 1 teaspoon fresh lemon juice
- 2 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Crabmeat topping:
- ½ cup mayonnaise
- Zest and juice of 2 limes
- 10 mint leaves, thinly sliced
- ½ teaspoon crushed red pepper
- Pinch of sugar
- 1 lb crabmeat, I use lump variety
- For watermelon tomato gazpacho: Working in two batches, combine roughly chopped and seeded tomato, watermelon, fennel, onion, ⅓ cup jalapeño, (if you think this is too much heat for your taste, use less) mint, basil, vinegar, lemon juice, salt, and olive oil in a blender or food processor. Blend on low to combine or pulse in food processor. (The mixture should be evenly combined, but still chunky.) Taste, and add more salt and lemon, as desired. Set aside.
- For crabmeat topping: In a large bowl, combine mayonnaise, lime zest and juice, remaining 1 tablespoon jalapeño, sliced mint, red pepper, sugar, and salt to taste. Add crabmeat, and gently toss. To serve, divide tomato gazpacho mixture among bowls. Top with a large spoonful of crabmeat mixture, and finish with a drizzle of olive oil.
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min