Gazpacho, Gazpacho Everywhere.
Watermelon Gazpacho with Crab
Serves 2 to 3
A couple months ago, I added Ajo Blanco—Spain’s beloved white gazpacho made with almonds, garlic, dried bread and olive oil—to this website. It’s great all year. But, before the summer is over, savor chef Joy Strang’s luscious watermelon version. She garnishes it with crumbled feta cheese or adds fresh crabmeat for a special treat. The recipe can be doubled.
3 cups diced seedless or seeded watermelon with seeds removed
10 mint leaves, coarsely chopped
1 medium clove garlic
1/2 jalapeño pepper, seeded if desired, and chopped
1 tablespoon freshly squeezed lime juice
1 tablespoon sherry vinegar
1 teaspoon smoked paprika, plus a little more for garnish
1/2 teaspoon ground allspice
4 ounces jumbo lump crabmeat (optional)
2 scallions, white and pale green parts, thinly sliced for garnish
Crumbled feta for garnish
- In the jar of an electric blender, combine the watermelon, mint leaves, garlic, jalapeño, lime juice, vinegar, paprika, and allspice. Blend on medium until completely smooth. Season to taste with salt and pulse briefly. Scrape the gazpacho into a bowl, cover, and chill for at least 3 hours before serving.
- Divide the crab between two bowls if using, and pour in the gazpacho. Garnish with scallions, feta, and a light sprinkle of paprika and serve.
From my Soup for Two: Small-Batch Recipes for One, Two or a Few