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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/jasmine-watermelon-gazpacho-crab