Being an equal opportunity recipe thief, we had this dish for dinner tonight. This really is a fabulous dish. Although it is relatively straight forward, it is also rather time consuming for 8 spheres. You can do everything but the spheres ahead of time.
Tonight we decided to try something rather soothing, crisp and refreshing given it is beginning to heat up and watermelons are finding themselves at the local markets. We had seen Hubert Keller make this dish on the PBS series “Secrets of a Chef.” As with most professionals, he makes this dish look amazingly simple and delicious. Delicious it is and it’s not that difficult. Unfortunately, it’s more work than it’s worth. The flavor combinations are impeccable but there is simply an easier method of serving it to your guests on a hot summer day than the sphere presentation. Hubert Keller’s presentation is something to do if you want to impress your guests with your style. Our method is if you want to enjoy your friends and wow them with the flavor of your dish. Both methods will be set out in this post and you make the choice as to which you want to serve your guests. Also, we made a few variations, i.e. red pepper flakes, due to our own personal tastes. Regardless of the method of serving, you and your guests will be knocked over by the flavors in this dish. It pairs beautifully with a fresh fig, goat cheese and prosciutto sandwich for a fabulous light, cool, delicious lunch.
- 3 cups watermelon, cubed
- ¼ teaspoon salt
- 1/4 tsp crushed red pepper flakes
- 2 teaspoons white Balsamic vinegar
- ½ cup lump crab meat
- 1 tablespoon English cucumber, finely diced
- 1 teaspoon Italian flat parsley, finely chopped
- 1 tablespoon red bell pepper, finely diced
- 1 tablespoon red onion, finely diced
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- Pinch black pepper
- 1 avocado
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
To prepare the gazpacho, combine the watermelon, salt, pepper, and vinegar in a blender, and blend until smooth. Remove and chill 1 hour, or until ready to serve. Remember, this is a cold soup.
In a small bowl, gently break apart the crab meat with your fingers so that it is shredded. Add the cucumber, parsley, bell pepper, onion, 3 tablespoons lemon juice, salt and finely ground black pepper to the crab, and mix until combined.
Service, Hubert Keller’s beautiful presentation way. To prepare the avocado spheres, dampen your work surface with a wet rag, and lay down a piece of plastic wrap. Drizzle a teaspoon of olive oil and a teaspoon of lemon juice over the plastic. Cut the avocado in half and remove the pit. Gently, with your hands or a small knife, peel the skin off of the avocado. Slice very thin slices of avocado, and lay them down on the plastic. Using about 8 slices per sphere, overlap them so that the area is 2 slices wide by 4 slices long.
Place a small spoonful of the crab salad in the center of the avocado slices.
Lift the four corners of the plastic wrap together, and twist so that the avocado forms a ball in your hand.
Continue to twist the excess plastic wrap very tightly, until you hear a pop, and the plastic wrap literally snaps, leaving just the avocado sphere in your hand.
To serve, spoon the watermelon gazpacho into shallow soup bowl.
Gently place the avocado sphere on top, being sure that you have peeled off all plastic wrap from the sphere.
Serve and enjoy.
Method 2, more functional and easier.
Ladle Watermelon Gazpacho into shallow soup bowl. Dice avocado into small dice and sprinkle in the middle of the bowl.
Spoon crab salad into middle of soup on top of avocado.
Serve and enjoy.