Yield: 8 Servings

Ingredients:

Gazpacho:
• 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

Method:

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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