• 4servings
  • 25minutes
  • 410calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D
MineralsFluorine, Chromium, Manganese, Calcium

Ingredients Jump to Instructions ↓

  1. 2 pound(s) ripe tomatoes , cut in quarters 25 cup(s) packed fresh basil leaves , plus additional for garnish 25 cup(s) red wine vinegar

  2. 5 cup(s) cubed seedless watermelon (from about 3 pounds watermelon with rind)

  3. 2 small cloves garlic

  4. 1/3 cup(s) extra-virgin olive oil

  5. 1 tablespoon(s) extra-virgin olive oil , for toasts Salt

  6. Pepper

  7. 1 small (4-ounce) zucchini , finely chopped 1 small (4-ounce) loaf French bread , cut into 8 slices 1 cup(s) lump crabmeat , picked over

Instructions Jump to Ingredients ↑

  1. In food processor with knife blade attached, pulse tomatoes, basil leaves, vinegar, 4 cups watermelon cubes, 1 clove garlic, 1/3 cup oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until pureed.

  2. Set medium-mesh sieve over medium bowl. Pour watermelon mixture through sieve, pressing on solids to extract all liquid; discard solids. Cover and refrigerate at least 4 hours and up to overnight. Place chopped zucchini and remaining 1 cup watermelon in another bowl; cover and refrigerate overnight.

  3. To serve, cut remaining clove garlic in half. Lightly rub cut halves on bread slices. Brush remaining tablespoon oil on bread slices. Toast in toaster oven or broiler until golden brown and crisp.

  4. Divide soup among 4 serving bowls. Top with zucchini, watermelon, and crab. Garnish with basil leaves. Serve gazpacho with garlic toasts.


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