Summer Gazpacho

I learned a fun little saying while in college in North Carolina and it seems to be pretty fitting right about now as July melts into August. The saying goes — It’s hotter than a snake in a wagon rut. (Think about that one for a sec…ah yes).

I love love love soup and let’s face it, 90 degrees+ is just not soup weather. That is, unless you’re making some gazpacho.

This is a riff on a recipe I found in Food and Wine. I changed it up a bit and had it for dinner tonight. “Souper” yummy, colorful and filling!

Watermelon Tomato Summer Gazpacho

Ingredients
1 small habanero pepper
1 1/2 lbs fresh watermelon, cut into chunks*
3 garlic cloves, smashed
1 (26.5 ounce) box Pomì Chopped Tomatoes — OR — 6 Roma tomatoes
3 tablespoons red wine vinegar
1 1/2 teaspoons sea salt (or more to taste)
1/4 cup freshly squeezed lemon juice (the juice of about 1–2 lemons)
1/4 cup fresh buttermilk
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/3 cup fresh cilantro, finely chopped
1 lb lump crab meat
2 large avocados, diced into chunks
1 poblano pepper, finely diced

*Seedless watermelon works better but any watermelon will do.

Preparation
Carefully roast the habanero pepper over a gas stove open flame. You want to lightly char the outside of the pepper. Then carefully rub off the skin as much as you can. (Be carefully of touching the pepper and then touching your face. That leads to lots and lots of stinging). Try using a paper towel to help you remove the skin.

Remove the veins, stem and seeds from the pepper and then throw it into a food processor. Add into the processor your watermelon and garlic. Process until almost puréed; I like a little chunk. Transfer into a large bowl and refrigerate.

If using Roma tomatoes, score the bottom of them with an X and then add them into a pot of boiling water for about 20–30 seconds. Remove and quickly plunge into ice-cold water. After about a minute, peel the skins off the tomatoes and place them into the food processor. Lightly process until they reach a texture like the watermelon.

If using Pomì Chopped tomatoes, place them into the food processor. Very lightly process (about 3 pulses).

Add the tomatoes into the watermelon along with 1 teaspoon of salt. Place back into the fridge.

In a large mixing bowl, whisk your lemon juice, buttermilk, olive oil, the pepper and the remaining 1/2 teaspoon of salt. Then add in your cilantro, crab, avocado and poblano. Mix well.

To serve, ladle your watermelon tomato soup into a bowl. Top with a sizable hunk of the crab salad. Serve cold!