Let's keep Summer going!!!!!!!
(serves 6)
Watermelon Soup:
1 t. EVOO
1 T. minced fresh ginger
1 T. minced shallot
1/2 jalapeno pepper, sliced (wear gloves*, and if you want to control the heat, remove seeds*
and rind*)
4 cups watermelon juice, divided
3-4 T. rice wine vinegar
1-2 T. Sugar in the Raw*
1-2 T. wildflower honey
Kosher salt, to taste
Jumbo Lump Crab Salad:
1 lb. jumbo lump crabmeat
1 jalapeno, diced (same admonition as above*)
1 cup diced watermelon
2 T. roughly chopped cilantro
1 T. roughly chopped lemon verbena
1 T. roughly chopped mint
1 T. toasted and crushed coriander seeds
3 T. EVOO
2 T. freshly* squeezed* lime juice
Kosher salt, to taste
Micro-cilantro, micro-greens, or sprouts, and fleur de sel, for garnish
For the watermelon soup: Place a med. saucepan over low heat and add the oil. Add the ginger, shallots, and jalapeno and sauté until soft and translucent, about 10 min. Add half of the watermelon juice and increase the heat to high. When the juice begins to boil, immediately remove from heat. Combine the contents of the pan with the other half of the watermelon juice in a mixing bowl. Puree the mixture in batches, blending for 10 sec. per batch. Using a fine mesh sieve, strain the soup into a bowl placed in a larger bowl of ice. Season the soup with the rice wine vinegar, sugar, honey, and salt, adding only the minimum amts. at first. The actual amts. you'll need will depend on the sweetness of the watermelon juice. Taste and adjust if needed. Chill for about 1 hour.
For the crab salad: Pick through the crabmeat for shells and bones. In a large bowl, combine all the ingredients through the lime juice. Season with the salt to taste. Chill until ready to use.
Divide the salad among 6 chilled bowls and pour a generous half cup of the soup in to each bowl. Top with micro-greens and fleur de sel.
"Life is 10% what happens to you, and 90% how you react to it. " ~ Charles Swindoll
Happy Friday and First Day of September!!!!!!
Love,
Chef Machete Milletti
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