June 25, 2023
Watermelon Gazpacho with Crab Fennel Salad and Passion Fruit Vinaigrette
This cold soup is refreshing and light. The watermelon base is sweet and packs a bit of heat thanks to habanero pepper (most of the heat is removed, leaving a floral pepper taste). The avocado provides a creaminess which contrasts well with the crisp shaved fennel salad. Half of the fennel is braised with Pernod to enhance the fennel flavor. Finally, the crab and shaved fennel are dressed with a bright and fruity passion fruit dressing for a delicious summery meal.
Servings: 8
Calories: 329kcal
Ingredients
Soup
- 1 1/2 pounds watermelon cubed (4 cups)
- 1 roma tomato core removed
- 1/4 English cucumber peeled and seeded
- 3 habanero peppers stem and seeds removed, chopped see note, omit for nightshade-free
- 1/2 cup gin or vodka optional (removes the spice from the peppers and isn’t used in the soup)
- 1/4 shallot peeled
- 1 small garlic clove peeled, or 1/2 large clove
- 1 tablespoon avocado oil
- 1 teaspoon white balsamic vinegar or lemon or lime juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum optional, increases thickness and helps prevent separation of the pureed mixture
Salad
- 2 large head fennel halved and divided, tender fronds reserved
- 2 tablespoons avocado oil divided
- 1/4 cup Pernod optional, enhances fennel flavor
- salt to taste
- 1 1/2 pound crab meat
- 3 avocados peeled and diced
- 2 passion fruits seeds and juice removed, or white balsamic to taste
Instructions
For the Soup
- Combine the seeded habaneros with enough gin or vodka to cover them, let stand for 2 hours (30 minutes if you like spicy, 1 hour for medium heat, and 2 hours for mild spice). Then drain the peppers and rinse off alcohol, set aside. This step is crucial to reduce the spice of the pepper, unless you prefer the soup to be very spicy.
- Combine all soup ingredients, including the rinsed peppers and blend until completely smooth. Transfer to a container and refrigerate for at least 2 hours and up to 4 days.
For the Salad
- Take half of the fennel and cut into fine dice. Toss with the avocado oil and season to taste with salt. Cook in a pan over medium high heat until tender and golden, turning as necessary. Set aside to cool.
- Shave the remaining half of the fennel as thinly as you can (I like to use a mandolin but a sharp knife or vegetable peeler works well too).
- Combine the sautéed fennel, shaved fennel, reserved fennel fronds, and avocado in a bowl and add the passion fruit and avocado oil. Toss lightly to coat everything and then add the crab and toss again. Adjust seasoning to taste with salt.
To Serve
- Place the avocado into the center of each serving bowl (I like to use a ring mold for a neat presentation). Top with braised fennel, shaved fennel salad, and then crab. Garnish with fennel fronds and serve with the watermelon gazpacho poured around the base of the salad. Serve chilled.
Notes
Be sure to wear gloves when preparing the chilies as they are very hot and the oils can irritate your skin.
Protein:Energy Quotient [calories]: 0.51, Protein % of calories: 25.2%
Nutrition Facts
Watermelon Gazpacho with Crab Fennel Salad and Passion Fruit Vinaigrette
Amount per Serving
Calories
329
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
36
mg
12
%
Sodium
903
mg
39
%
Potassium
1000
mg
29
%
Carbohydrates
23
g
8
%
Fiber
10
g
42
%
Sugar
11
g
12
%
Protein
19
g
38
%
Vitamin A
1073
IU
21
%
Vitamin C
41
mg
50
%
Calcium
89
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
