Looking 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!
Serves 4 as a main course — 8 as a starter
Add 2 Tablespoons of the lime juice, grenadine, rum, pepper sauce and salt. Blend until smooth. (I did this in two batches.)
Cut the avocados in chunks, and mix with the remaining Tablespoon of lime juice, half of the cilantro, salt and pepper.
Carefully ladle the gazpacho around the crab salad.
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!)
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!
Just to let you know, some of the links on this page may be affiliate links, which means that Great Eight Friends will earn a small commission from purchases made through these links (this does not change your cost). These earnings help to support the cost of running this website. Thank you so much for being a Gr8 Friend!