Spicy Garden Gazpacho

3 jalapenos, pan charred & seeds removed

4 c. watermelon, cubed

2 garlic cloves, smashed

1 tbsp Hot Ginger Jalapeno Sauce

2 lbs. heirloom tomatoes, cored & scored

1 tsp Organic Ginger Juice

1 tsp red wine vinegar

Juice of 1 lime

Salt

¼ c. lemon juice

¼ c. EVOO

¼ c. low fat buttermilk

2 tsp Ginger Juice

1 tsp fresh grated ginger

1 avocado, diced

1lb lump crab meat

Cilantro for garnish

 Instructions: In a blender, puree jalapenos, melon, garlic, & Hot Ginger Jalapeno Sauce. Transfer to bowl. Blanch tomatoes in boiling water for 10-20 seconds. Then shock in ice water bath until skins are easy to remove. Puree tomatoes in blender, then add to melon mixture. Stir in Ginger Juice, vinegar & lime juice. Season with Salt to taste. Refrigerate a few hours or overnight to allow flavors to meld. Whisk lemon juice, EVOO, buttermilk, grated ginger & Ginger Juice together. Pour dressing over crab & avocado, then toss lightly. Serve soup in bowls with crab mounded in middle. Garnish with cilantro.

 

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