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Jasmine Watermelon Gazpacho with Crab

Posted on by Alisa Fleming in Dairy-Free Recipes, Soup with 1 Comment

Traditional gazpacho is made with a tomato base, but this watermelon gazpacho forgoes the acidic vegetable, using a combination of cool melon (on National Watermelon Day no less!) and jasmine tea for a unique flavor blend.

Jasmine Watermelon Gazpacho with Crab

Jasmine tea is a type of green tea. It is delicate, yet lightly sweet and highly fragrant, adding depth to this watermelon gazpacho recipe, which was shared with us by The Tea Association of the USA. Fresh herbs, garlic, onion, and jalapeno add further punch for a watermelon gazpacho that is anything but ordinary.

Special Diet Notes & Options: Jasmine Watermelon Gazpacho

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.

For a vegan, vegetarian, and top food allergy-friendly watermelon gazpacho, simply omit the crab.

Jasmine Watermelon Gazpacho with Crab
Prep time

Total time


Recipe courtesy of Culinary Tea: More Than 150 Recipes Steeped in Tradition from Around the World by Cynthia Gold, copyright © 2010. Reprinted by permission of Running Press, a member of The Perseus Books Group. Note that the prep time does not include chlling.
Serves: 8

  • 2 tablespoons loose-leaf Jasmine tea leaves
  • 3 cups steaming water (175°F)
  • 4–5 cups watermelon, peeled, seeded and chopped (1 small melon)
  • ¼ cup red onion, chopped
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup fresh basil leaves, chopped
  • 2 tablespoons jalapenos, seeded, deveined and chopped
  • 1 teaspoon garlic, chopped
  • ½ cup lump crab meat
  • 4 teaspoons extra virgin olive oil

  1. Sprinkle tea leaves into medium-sized bowl. Pour steaming water over leaves and steep, covered, for two minutes. Strain tea, discarding leaves. Cool and hold.
  2. In blender, combine watermelon, onion, mint, cilantro, basil, jalapeno and garlic, and puree. Transfer to container and stir in reserved tea until combined thoroughly. Cover and refrigerate at least six hours before serving.
  3. To serve, ladle one cup soup into bowl and garnish with one tablespoon crabmeat and ½ teaspoon olive oil, drizzled.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Devi AnnamalaiAugust 9, 2014 at 9:51 amReply

    Love this recipe Alisa! Thanks for sharing :) Devi

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