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Watermelon Gazpacho with Stone Crab Salad
Chef Sean Brasel of Touch Catering Miami, FL
Adapted by
January 2008

Yield: 8 Servings


  • 2 vine-ripened tomatoes
  • 1 small jalapeño, seeds and veins removed
  • 1 small cucumber, peeled and chopped
  • ½ red onion, chopped
  • ½ small yellow onion, chopped
  • 2 medium cloves garlic
  • 1/3 cup freshly squeezed lime juice
  • 1 cup tomato juice
  • 1½ teaspoons Kosher salt
  • 1½ teaspoons freshly ground black pepper
  • 2 cups peeled and chopped watermelon
  • 2 Tablespoons Grenadine (optional – for sweetness and color depending on watermelon ripeness)
  • ¼ cup rice wine vinegar

    Crab Salad:
  • 2 Tablespoons freshly squeezed lime juice
  • 2 Tablespoons mascarpone cheese
  • 1 teaspoon chopped cilantro
  • ½ cup cleaned crab meat, preferably stone crab or Dungeness
  • 1 cup micro greens, to garnish


For the Gazpacho:
Put tomatoes, jalapeño, cucumber, onions, garlic, lime juice, tomato juice, salt, and pepper in a blender and puree until smooth. Strain through a medium-hole china cap set over a bowl. Set aside. Put watermelon, grenadine (if using), and vinegar in a blender and puree until smooth. Strain through a fine-mesh sieve set over a bowl. Mix tomato and watermelon mixtures. Chill before serving.

For the Crab Salad:
Mix the lime juice and mascarpone cheese until smooth.  Fold in cilantro and crab meat until evenly coated.

To Assemble and Serve:
Pour a generous amount of Gazpacho into bowl. Place a spoonful of Crab Salad in middle of Gazpacho. Garnish with micro greens and serve.


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