Go Back
Watermelon Gazpacho OH
Print Recipe Pin Recipe Save this Recipe

Please leave a rating!

No ratings yet

Watermelon Gazpacho with Crab Avocado Salad

Recipe adapted from Chef Carlos Guia, The Country Club, Wynn Las Vegas Serves 4 as a main course — 8 as a starter
Prep Time30 mins
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: Watermelon Gazpacho Crab Salad
Servings: 4 servings
Author: Anna


Watermelon Gazpacho

  • 6 cups watermelon, rind removed and cut in chunks
  • ½ cup roasted red peppers, seeded and rinsed
  • 1 cucumber, peeled, or 2 Persian cucumbers, peeled
  • 3 Tablespoons fresh lime juice, divided use
  • ¼ to ½ cup grenadine, grenadine is very sweet so taste the soup first then add a couple tablespoons at a time to your preference
  • ½ cup rum, optional (my daughter said she preferred it without the rum)
  • 3 dashes hot pepper sauce, such as Tabasco, or more, to your taste
  • Kosher salt, to taste

Crab Salad

  • 2 ripe avocados
  • ½ cup chopped cilantro leaves
  • ¾ pound jumbo lump crabmeat, the Chicken of the Sea crabmeat from Costco is a Gr8 choice
  • 1-2 teaspoons black sesame seeds, as needed for the garnish


Watermelon Gazpacho

  • In a blender purée the watermelon, peppers and cucumber.
  • Add 2 Tablespoons of the lime juice, grenadine, rum, pepper sauce and salt. Blend until smooth. (I did this in two batches.)
  • Taste and adjust the seasonings.
  • Refrigerate if not serving immediately.

Crab Salad

  • Cut the avocados in chunks, and mix with the remaining Tablespoon of lime juice, half of the cilantro, salt and pepper.
  • Place a small ring mold in the center of a shallow soup bowl.
  • Press some of the avocado mix into the ring mold, about halfway up.
  • Then top with the lump crab meat; pack it in, to get a good portion and to keep it together when removing the mold.
  • Remove the mold carefully.
  • Carefully ladle the gazpacho around the crab salad.
  • Sprinkle the black sesame seeds over the gazpacho. This will look like watermelon seeds!
  • Garnish with a sprig of cilantro.


Gr8 Do Ahead Tip:
The soup can be made a day ahead of time and kept refrigerated. My soup had a thick foam on the top after refrigerating. You can stir it in or remove the foam. I removed the foam and had a lovely clear-ish soup. (The foam tasted delicious, too!)
Gr8 Serving Tip:
Serve with Tortilla Chips for a little extra crunch. Try the other watermelon recipes on our blog: Watermelon-Lime-Basil Ice Pops and Watermelon Tomato Feta Salad. YUM! Nothing better on a hot summer day!
Tried this recipe?Mention @Great8Friends or tag #gr8food!