Watermelon Gazpacho with Crab Salad

Watermelon Gazpacho OHLooking for something different to serve as a light meal on a hot summer night? Or maybe you need an elegant, refreshing starter for an important dinner? This soup is the answer, it is not only delicious but makes a delightful presentation. You might expect Watermelon Gazpacho to be sweet, but the addition of the roasted red pepper and Tabasco Sauce adds just the right amount of savory.

I first experienced this dish at The Country Club Restaurant in the Wynn Hotel in Las Vegas. It was so unique that I asked for the recipe and to my delight the chef shared it! There are some differences in my preparation, but the flavor is the same!

Watermelon Gazpacho OH
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Watermelon Gazpacho

Recipe adapted from Chef Carlos Guia, The Country Club, Wynn Las Vegas

Serves 4 as a main course — 8 as a starter

Author Anna

Ingredients

  • 6 cups watermelon, rind removed and cut in chunks
  • ½ cup roasted red peppers, seeded and rinsed
  • 1 cucumber, peeled (I used 2 Persian cucumbers, peeled)
  • 3 Tablespoons fresh lime juice, divided use
  • 1/4 to 1/2 cup grenadine, grenadine is very sweet so taste the soup first then add a couple tablespoons at a time to your preference
  • ½ cup rum, optional (my daughter said she preferred it without the rum)
  • 3 dashes hot pepper sauce, such as Tabasco, or more, to your taste
  • Kosher salt, to taste
  • 2 ripe avocados
  • ½ cup chopped cilantro leaves
  • ¾ pound jumbo lump crabmeat
  • 1-2 teaspoons black sesame seeds, as needed for the garnish

Instructions

  1. In a blender purée the watermelon, peppers and cucumber.
  2. Add 2 Tablespoons of the lime juice, grenadine, rum, pepper sauce and salt. Blend until smooth. (I did this in two batches.)

  3. Taste and adjust the seasonings.
  4. Refrigerate if not serving immediately.

To serve:

  1. Cut the avocados in chunks, and mix with the remaining Tablespoon of lime juice, half of the cilantro, salt and pepper.

  2. Place a small ring mold in the center of a shallow soup bowl.
  3. Press some of the avocado mix into the ring mold, about halfway up.
  4. Then top with the lump crab meat; pack it in, to get a good portion and to keep it together when removing the mold.
  5. Remove the mold carefully.
  6. Carefully ladle the gazpacho around the crab salad.

  7. Sprinkle the black sesame seeds over the gazpacho. This will look like watermelon seeds!
  8. Garnish with a sprig of cilantro.

Recipe Notes

Gr8 Do Ahead Tip:

The soup can be made a day ahead of time and kept refrigerated. My soup had a thick foam on the top after refrigerating. You can stir it in or remove the foam. I removed the foam and had a lovely clear-ish soup. (The foam tasted delicious, too!)

Gr8 Serving Tip:

Serve with Tortilla Chips for a little extra crunch. Try the other watermelon recipes on our blog: Watermelon-Lime-Basil Ice Pops and Grilled Watermelon. YUM! Nothing better on a hot summer day!

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2 COMMENTS

  1. Claudia Kerns | 3rd Aug 15

    This looks like a great treat!! I look forward to other ideas you have for using small molds. Thanks Anna!!

    • Anna | 3rd Aug 15

      It is a fun dish to serve. We love having you as a GR8 Friend!

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