Jasmine Watermelon Gazpacho with Crab
Ingredients
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2 tablespoons loose-leaf Jasmine tea leaves
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3 cups steaming water (175°F)
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4-5 cups watermelon, peeled, seeded and chopped (1 small melon)
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1/4 cup red onion, chopped
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1/4 cup fresh mint leaves, chopped
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1/4 cup fresh cilantro leaves, chopped
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1/4 cup fresh basil leaves, chopped
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2 tablespoons jalapenos, seeded, deveined and chopped
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1 teaspoon garlic, chopped
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1/2 cup lump crab meat
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4 teaspoons extra virgin olive oil
Preparation
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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.
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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.
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To serve, ladle one cup soup into bowl and garnish with one tablespoon crabmeat and 1/2 teaspoon olive oil, drizzled.
Serves
8 servings
Notes, Tips & Suggestions
Recipe courtesy of Culinary Tea by Cynthia Gold, copyright © 2010. Reprinted by permission of Running Press, a member of The Perseus Books Group.
