Spicy Tomato-and-Watermelon Gazpacho with Crab

Name: Spicy Tomato-and-Watermelon Gazpacho with Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 habanero chile, preferably red; 4 cups seedless watermelon chunks (1 1/2 pounds); 1 large garlic clove, mashed to a paste; 2 pounds tomatoes, cored; 2 tablespoons red wine vinegar; Salt; 1/4 cup freshly squeezed lemon juice; 1/4 cup buttermilk; 1/4 cup extra-virgin olive oil; 1 pound jumbo lump crab, picked over; 2 small Hass avocados, cut into 1/2-inch dice; 1 large poblano, finely diced

Servings: persons

1 habanero chile, preferably red
4 cups seedless watermelon chunks (1 1/2 pounds)
1 large garlic clove, mashed to a paste
2 pounds tomatoes, cored
2 tablespoons red wine vinegar
Salt
1/4 cup freshly squeezed lemon juice
1/4 cup buttermilk
1/4 cup extra-virgin olive oil
1 pound jumbo lump crab, picked over
2 small Hass avocados, cut into 1/2-inch dice
1 large poblano, finely diced

1
Roast the habanero over a gas flame until lightly charred all over.
2
Using a paper towel, rub off as much skin as possible.
3
Remove the stem and seeds and transfer the chile to a blender.
4
Add the watermelon and garlic and puree; transfer to a bowl and refrigerate.
5
Bring a large saucepan of water to a boil and fill a bowl with ice water.
6
Score the tomato bottoms with an X.
7
Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins.
8
Transfer the tomatoes to the ice water to cool.
9
Peel the tomatoes and halve them crosswise.
10
Working over a sieve set in a bowl, pry out the seeds.
11
Press on the seeds to extract the juice, then discard them.
12
Transfer the tomatoes and their juices to the blender and puree.
13
Stir the tomato puree into the watermelon puree along with the vinegar and season the gazpacho with salt.
14
In a medium bowl, whisk the lemon juice with the buttermilk and olive oil and season with salt.
15
Fold in the crab, avocado and poblano.
16
Ladle the soup into bowls, mound the crab salad in the center and serve.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 habanero chile, preferably red, 4 cups seedless watermelon chunks (1 1/2 pounds), 1 large garlic clove, mashed to a paste, 2 pounds tomatoes, cored, and more.

Yes, Spicy Tomato-and-Watermelon Gazpacho with Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!