Watermelon Gazpacho with Lump Crab, Avocado and Toasted Pepitas
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Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Serving bowl
- Mixing bowl
- Spoon
Ingredients
- 1/3 watermelon, cut in large cubes
- 2 green bell peppers, seeded and rough chopped
- 1 cucumber, seeded and rough chopped
- 3 garlic cloves
- 1/2 red onion
- 1/2 dozen green onions, tops and bottoms trimmed
- 1-2 serrano chiles or jalapenos (with seeds)
- 3/4 cup Lucini® Extra Virgin Olive Oil
- 3/4 cup Lucini® Balsamic Vinegar of Modena
- Leaves from about 6 stalks of basil
- Leaves from about 6 stalks of mint
- Salt and ground pepper to taste
- Hass avocados, sliced and sprinkled with lemon juice
- 8 oz premium lump crab meat
- ½ cup toasted pepitas
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