Watermelon gazpacho with crab salad and avocado mousse.

David Burke's Watermelon Gazpacho

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Attachments: Cooking Chef Bowl, Food Processor, Blender

Method

  1. Puree the tomatoes in the blender attachment then add the other ingredients for the gazpacho and process until finely pureed.  Chill.
  2. Make the avocado mousse by pureeing all of the ingredients in the food processing attachment.
  3. For the crab salad dice the peppers using the dicing attachment of the food processor.  Mix into the remaining ingredients.  Top with the avocado mousse.

Ingredients

Gazpacho:

  • 5 large ripe tomatoes, quartered
  • ½ cucumber, peeled, seeded, chopped
  • ½ red bell pepper, chopped
  • 3 cups cubed watermelon
  • 2 cloves garlic
  • 2 tbsp coarse or kosher salt
  • 2 tsp freshly ground pepper
  • 1 tsp cayenne pepper
  • ½ cup olive oil
  • ¼ cup sherry vinegar
  • 2 tbsp mayo
  • 1 tsp ground cumin
  • 1 tbsp smoked paprika

Avocado Mousse:

  • 2 ripe avocados
  • ¼ cup crème fraiche
  • 2 tbsp cilantro leaves
  • Juice of one lime 

Crab Salad:

  • 10 ounces jumbo lump crab meat
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 tbsp crème Fraiche
  • 1 tbsp mayonnaise
  • 1 tsp old bay
  • ½ tsp salt
  • Juice of 1 lime
  • 2 tsp chopped chives

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