habanero, watermelon, garlic, tomatoes, red wine vinegar, lemon juice, buttermilk, olive oil, cilantro, crab meat, avocados, poblano
Soups and Salads
We love, love, love soup. But let’s face it, when it’s 90 degrees plus outside, it’s just not soup weather. That is, unless you’re making some gazpacho.
This is a riff on a recipe we found in Food and Wine. We changed it up a bit, served it for dinner, and knew we had to share it with you. “Souper” yummy, colorful, and filling!
1 small habanero pepper
1 ½ pounds fresh watermelon, cut into chunks
3 garlic cloves, smashed
1 (27-ounce) box Pomì chopped tomatoes or 6 Roma tomatoes
3 tablespoons red wine vinegar
1 ½ teaspoons sea salt, or to taste
¼ cup freshly squeezed lemon juice
¼ cup buttermilk
¼ cup extra virgin olive oil
¼ tablespoon freshly ground black pepper
⅓ cup fresh cilantro, finely chopped
1 pound lump crab meat
2 large avocados, diced into chunks
1 poblano pepper, finely diced
Carefully roast the habanero pepper over a gas stove open flame. You want to lightly char the outside of the pepper. Then rub off the skin as much as you can.*
Remove the veins, stem, and seeds from the pepper and then throw it into a food processor. Add into the processor your watermelon and garlic. Process until almost puréed (we prefer a little chunk). Transfer into a large bowl and refrigerate.
If using Roma tomatoes, score the bottoms with an X and then add them into a pot of boiling water for about 20–30 seconds. Remove and quickly plunge into ice-cold water. After about a minute, peel the skins off the tomatoes and place them into the food processor. Lightly process until they reach a texture like the watermelon mixture.
If using Pomì Chopped tomatoes, place them into the food processor. Very lightly process (about 3 pulses).
Add the tomatoes into the watermelon along with 1 teaspoon of salt. Place back into the fridge.
In a large mixing bowl, whisk your lemon juice, buttermilk, olive oil, pepper, and the remaining ½ teaspoon of salt. Then add in your cilantro, crab, avocado, and poblano. Mix well.
To serve, ladle your watermelon tomato soup into a bowl. Top with a sizable hunk of the crab salad and serve cold!
We recommend using a paper towel to help remove the skin. Whatever you do, don’t touch the pepper and then touch your face! That stings.