Jasmine Watermelon Gazpacho with Crab


Traditional gazpacho is made with a tomato base, but this watermelon gazpacho forgoes the acidic vegetable. It uses a combination of cool melon (on National Watermelon Day no less!) and jasmine tea for a unique flavor blend. This green tea is delicate, yet lightly sweet and highly fragrant, adding depth to this watermelon gazpacho recipe. Fresh herbs, garlic, onion, and jalapeno add further punch for a summer soup that is anything but ordinary.

Jasmine Watermelon Gazpacho with Crab (naturally dairy-free, gluten-free recipe)This Jasmine Watermelon Gazpacho recipe with photo was shared with us by The Tea Association of the USA

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.

About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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