Recipe by BecR
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).
Top Review by FitnessCzar
Had this at George's at the Cove in La Jolla on 7/20/07. It was incredible! Ours was red in color, so appears to have been made with red watermelon (as opposed to yellow as this recipe calls for), and was DELICIOUS! I cannot believe I found this recipe and plan to try it soon!
- 6 cups yellow seedless watermelon, peeled and diced
- 1 yellow pepper, seeded and chopped
- 1⁄2 cup cucumber, peeled, seeded and chopped
- 1⁄4 jalapeno pepper (or more if you like)
- 3 tablespoons sherry wine vinegar
- 1 1⁄2 teaspoons salt
- fresh white pepper, to taste
- 6 ounces fresh dungeness crabs
- 1⁄2 teaspoon lemon zest, finely grated
- 2 tablespoons extra virgin olive oil
- 24 red watermelon balls, made with a melon baller
- 6 tablespoons finely diced cucumbers
- 6 tablespoons finely diced bell peppers, mixed colors
- 3 tablespoons cilantro leaves
- 3 tablespoons extra virgin olive oil
Directions See How It's Made
- 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.