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Watermelon Gazpacho with Lump Crab, Avocado and Toasted Pepitas


Recipe Summary

Recipe Servings: 8 servings Recipe Preparation Time: 5 minutes Recipe Cook Time: 2 minutes


1/3 watermelon, cut in large cubes 2 green bell peppers, seeded and rough chopped 1 cucumber, seeded and rough chopped 3 garlic cloves 1/2 red onion 1/2 dozen green onions, tops and bottoms trimmed 1-2 serrano chiles or jalapenos (with seeds) 3/4 cup Lucini® Extra Virgin Olive Oil 3/4 cup Lucini® Balsamic Vinegar of Modena Leaves from about 6 stalks of basil Leaves from about 6 stalks of mint Salt and ground pepper to taste Hass avocados, sliced and sprinkled with lemon juice 8 oz premium lump crab meat ½ cup toasted pepitas


Run all ingredients except for avocados, crab meat and pepitas through a blender (in batches if necessary) and blend until mostly smooth. Season gazpacho with salt and pepper to taste. Divide gazpacho into eight bowls and top each bowl with 1 oz of crab meat, a few slices of avocado and one tablespoon of pepitas. Serve immediately.

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