No soup is better suited for summer than a cucumber gazpacho that includes crabmeat. Perfectly flavored and refreshing for the summer heat.
Ingredients
- 4 seedless cucumbers, clean and roughly chopped
- 1 quart water
- 10 large mint leaves
- 1/4 cup white radish, peeled and chopped
- 1/2 cup honeydew melon, peeled and chopped
- 2 tablespoons lemon juice
- Salt, to taste
- 1 pound jumbo lump crabmeat
- 4 mint leaves, julienned
- 1/2 honeydew melon, peeled and diced
- 1 red baby radish, clean and thinly sliced
- 1 English cucumber, peeled and Parisian scooped
- 4 Meyer lemons, peeled and julienned
- 2 tablespoons lemon oil
- 20 white grapes, sliced Salt, to taste
Instructions
Puree the first 7 ingredients (cucumber, water, mint leaves, white radish, honeydew melon, lemon juice, and salt) in a blender. Strain through a fine mesh chinois and then a coffee filter. Refrigerate until ice cold.
Combine the remaining 9 ingredients (crabmeat, mint leaves, honeydew melon, red baby radish, English cucumber, Meyer lemons, lemon oil, white grapes, and salt) and place strategically around a large chilled bowl. When served, pour chilled gazpacho around tableside.
Serves 8
