Watermelon Soup with Crab

Menu PartSoup
watermelon soup topped with crab salad

Source: Recipe courtesy of National Watermelon Promotion Board

Developed by Chef Kim Moyle at The Brown Palace Hotel and Spa in Denver, think of this as the ultimate summer update on gazpacho, the chilled tomato soup that's had the last word in summer soups for far too long. Make way for pureed watermelon, champagne vinegar and a topper of crab salad with seasonal squash, zucchini, tomato and watermelon.


For soup garnish:

2 each yellow squash, small dice

2 each zucchini, small dice

3 each tomatoes, seeded, small dice

1 bunch parsley, minced

3 cups watermelon, small dice

Salt, as needed

For the soup:

3 gallons pureed watermelon

½ cup champagne vinegar

Salt, as needed

For crab salad:

1 lb lump crab, picked

2 oz garlic herb mayonnaise

Salt and pepper, as needed


1. For the Soup Garnish: Mix together the squash, zucchini, tomatoes, parsley, and watermelon in a 2-inch hotel pan. Season with salt. Cover and refrigerate until service.

2. For the Soup: In a blender or with an immersion blender, blend together the watermelon and vinegar with salt to taste. Cover and refrigerate for service.

3. For the Crab Salad: Fold together the crab and mayonnaise. Season with salt and pepper. Cover and refrigerate for service.

4. For plating: Portion 8 oz. of soup into bowl or cup; top with Tbsps. soup garnish and 1/2 Tbsp. crab salad. 

5. For final garnish: Add a pinch of salt, a pinch of chili powder and 1 to 3 rice wafers. 

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