Kim Moyle
Executive Chef
The Brown Palace Hotel and Spa

Watermelon Soup with Crab

Recipe courtesy of Kim Moyle
Sponsor: National Watermelon Promotion Council

Servings: 48

Ingredients

Soup Garnish:

• 2 yellow squash, small dice
• 2 zucchini, small dice
• 3 tomatoes, seeded, small dice
• 1 bunch parsley, minced
• 3 cups watermelon, small dice
• Salt, as needed

Soup:

• 3 gal puréed watermelon
• ½ c champagne vinegar
• Salt, as needed
• Chili powder, for garnish, as needed
• Rice wafers, for garnish, as needed

Crab Salad:

• 1 lb lump crab, picked
• 2 oz garlic herb mayonnaise
• Salt and pepper, as needed

Directions

For the Soup Garnish:

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

For the Soup:

1. In a burr mixer or blender, blend together the watermelon and vinegar with salt to taste.
2. Cover and refrigerate for service.

For the Crab Salad:

1. Fold together the crab and mayonnaise. Season with salt and pepper.
2. Cover and refrigerate for service.

For Plating:

1. Portion 8 oz soup in a bowl or cup.
2. Top with ½ Tbsp of Crab Salad and 2 Tbsp of Soup Garnish.
3. Garnish spice is half salt and half chili powder. Add a rice wafer to finish.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley