Best 8 Watermelon Gazpacho With Dungeness Crab Salad Recipes

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When the weather starts heating up, cool down with a refreshing bowl of watermelon gazpacho. This unique soup is made with fresh watermelon, cucumbers, tomatoes, and peppers, and is flavored with lime juice, cilantro, and jalapeños. For an extra special touch, top the gazpacho with a dungeness crab salad made with fresh crab meat, avocado, red onion, and a citrus vinaigrette. This dish is perfect for a light lunch or dinner, and is sure to impress your friends and family.

Let's cook with our recipes!

WATERMELON GAZPACHO



Watermelon Gazpacho image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

Steps:

  • In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

WATERMELON GAZPACHO



Watermelon Gazpacho image

This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It's so refreshing-guests will love it. -Nicole Deelah, Nashville, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings (1 quart).

Number Of Ingredients 12

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional

Steps:

  • Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside., In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

WATERMELON GAZPACHO WITH DUNGENESS CRAB SALAD



Watermelon Gazpacho With Dungeness Crab Salad image

Cold soup is refreshing summer fare. Have a chic outdoor picnic and serve this; your guests will love it--and so will you! Created by chef Trey Foshee of George's at the Cove restaurant (in La Jolla, California). Tip: If you can't find yellow watermelon, just use red watermelon (seedless).

Provided by BecR2400

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

6 cups yellow seedless watermelon, peeled and diced
1 yellow pepper, seeded and chopped
1/2 cup cucumber, peeled, seeded and chopped
1/4 jalapeno pepper (or more if you like)
3 tablespoons sherry wine vinegar
1 1/2 teaspoons salt
fresh white pepper, to taste
6 ounces fresh dungeness crabs
1/2 teaspoon lemon zest, finely grated
2 tablespoons extra virgin olive oil
24 red watermelon balls, made with a melon baller
6 tablespoons finely diced cucumbers
6 tablespoons finely diced bell peppers, mixed colors
3 tablespoons cilantro leaves
3 tablespoons extra virgin olive oil

Steps:

  • Chill six wide soup bowls.
  • Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
  • Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
  • When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.

Nutrition Facts : Calories 197.7, Fat 11.9, SaturatedFat 1.6, Cholesterol 16.7, Sodium 668.7, Carbohydrate 18.6, Fiber 1.4, Sugar 13.1, Protein 6.7

WATERMELON AND CRAB SALAD



Watermelon and Crab Salad image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 24

1 1/2 cups apple cider vinegar
1/2 cup sugar
1 star anise
1 teaspoon coriander leaves
1 teaspoon fennel seeds
1 teaspoon cloves
1 teaspoon black peppercorns
1 teaspoon pink peppercorns
1 teaspoon salt
1/2 stick cinnamon
Pinch red pepper flakes
1/2 cup small diced watermelon rind
1/2 cup white balsamic vinegar
3 sprigs mint
2 tablespoons shallot, minced
1 teaspoon freshly chopped mint leaves
1 teaspoon freshly chopped cilantro leaves
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1 small watermelon rind peeled, flesh cut into medium dice
1/4 cup rum (recommended: Sailor Jerry)
6 ounces jumbo lump blue crabmeat
3/4 pounds mizuna
3 radishes, shaved

Steps:

  • Combine all ingredients except for the rind in a small saucepot, simmer for 5 minutes. Add rind, let steep for 5 minutes. Pour into a bowl and cool over an ice bath.;
  • In a small sauce pan heat the vinegar and add the mint sprigs. Reduce by half. Add the remaining ingredients, except the oil and cool. Remove the mint sprigs.When cool whisk in the oil.;
  • Toss the watermelon and rum together, set aside. Toss the crab in half of the vinaigrette. Toss the greens and radishes in 1/3 to 1/2 of the vinaigrette. Place the greens and watermelon on the plate, sprinkle with pickled watermelon rind, and top with the crabmeat.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

DUNGENESS CRAB SALAD



Dungeness Crab Salad image

This Dungeness Crab Salad showcases the colorful, interesting varieties of vegetables available at farmers' markets during fall and winter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 14

1/3 cup fresh lime juice (from 4 limes)
1 1/2 teaspoons finely grated peeled fresh ginger
1/2 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound mixed carrots, such as Nantes and purple
1 fennel bulb, trimmed and cored
1 watermelon radish (3 ounces) or regular radishes, peeled
1/2 rutabaga, peeled
1 bunch baby Tokyo or regular turnips, peeled if needed
1 jalapeno chile, halved, seeded, and thinly sliced
1/2 cup finely chopped fresh cilantro, plus more for garnish
5 fresh mint leaves, finely chopped, plus more for garnish
Coarse salt
3/4 cup prepared or picked fresh Dungeness crabmeat (from 1 to 2 Dungeness crabs, about 1 1/2 pounds each) or lump crabmeat

Steps:

  • Make the dressing: Whisk together lime juice and ginger in a small bowl. Gradually whisk in oil. Season with salt and pepper.
  • Make the salad: Slice or shave carrots, fennel, radish, rutabaga, and turnips, preferably on a mandoline, into very thin rounds over a large bowl; toss. Add vinaigrette, jalapeno, cilantro, and mint, and toss to combine. Season with salt. Gently fold in crab. Garnish with cilantro and mint.

WATERMELON GAZPACHO



Watermelon Gazpacho image

Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 11

5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 stalks)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh parsley, minced
Juice of 1 lime (about 3 tablespoons)
1 1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced

Steps:

  • Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
  • Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Nutrition Facts : Calories 71 g, Fat 1 g, Fiber 2 g, Protein 2 g, Sodium 35 g

LAYERED DUNGENESS CRAB SALAD



Layered Dungeness Crab Salad image

Make and share this Layered Dungeness Crab Salad recipe from Food.com.

Provided by CJAY8248

Categories     Crab

Time 10m

Yield 1 layered salad, 4 serving(s)

Number Of Ingredients 7

1 cup shredded lettuce
1/2 lb shelled crab
1/2 red bell pepper, diced
2 celery ribs, sliced
6 green onions, sliced
3 hard-cooked eggs, sliced
horseradish cream, dressing

Steps:

  • Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.

Nutrition Facts : Calories 122.1, Fat 4.7, SaturatedFat 1.3, Cholesterol 192.4, Sodium 236.1, Carbohydrate 4.2, Fiber 1.3, Sugar 2, Protein 15.4

SUMMER WATERMELON GAZPACHO



Summer Watermelon Gazpacho image

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!

Provided by France C

Categories     Gazpacho

Time 1h20m

Yield 4

Number Of Ingredients 11

4 cups cubed seeded watermelon
2 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
½ English (seedless) cucumber - peeled, seeded, and cubed
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro

Steps:

  • Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
  • Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg

Tips:

- For the best flavor, use ripe, juicy watermelon. Look for melons that are heavy for their size and have a deep red color. - If you don't have time to make the crab salad ahead of time, you can use cooked crab meat from the grocery store. Just be sure to flake it into small pieces before adding it to the gazpacho. - To make the gazpacho even more refreshing, chill it for at least 30 minutes before serving. You can also add a few ice cubes to each bowl just before serving. - If you don't have serrano peppers on hand, you can use another type of chili pepper, such as jalapeño or cayenne pepper. Just be sure to adjust the amount of pepper to taste.

Conclusion:

Watermelon gazpacho with Dungeness crab salad is a delicious and refreshing summer soup. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover watermelon. With its vibrant colors and flavors, this soup is sure to be a hit at your next party or gathering.

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