How To Make Summer Melon Gazpacho with Crab Salad - Best Recipe | Charleston Magazine

Ingredients

• 2 medium cantaloupes (about 2 lbs. total), peeled, seeded, and cut into roughly 1-inch chunks
• 1 small sweet onion (about 4 oz.), minced
• 1 cucumber (about 4 oz.), peeled, seeded, and cut in small dice
• 1 rib celery, minced
• Zest and juice of 2 limes
• Kosher salt
• 1 cup water
• 1/2 cup whole blanched almonds
• 3 cloves garlic
• 1 slice toasted sourdough bread, chopped
• 1 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil, plus extra
• 6 sprigs mint, stems and leaves chopped, plus extra leaves for garnish
• 6 sprigs cilantro, stems and leaves, plus extra leaves for garnish
• 1/2-1 jalapeño, minced (to taste)
• Toasted chopped almonds for garnish
• 8 oz. fresh jumbo lump blue crab meat
• 3 scallions, cut in slivers
• 1 small cucumber, peeled, seeded, and finely diced
• 1/2 cup finely diced cantaloupe
• Juice of 1 lime
• 3 Tbs. extra-virgin olive oil
• Sea salt
• freshly ground black pepper