Watermelon Gazpacho With Dungeness Crab Salad - cooking recipe

Ingredients

Gazpacho
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
Crab Salad
6 ounces fresh dungeness crabs
1/2 teaspoon lemon zest, finely grated
2 tablespoons extra virgin olive oil
Garnish
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

Preparation

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.