Part 3: Cool Off with Chef J. Chastain's Watermelon Crab Gazpacho
In the third part of our look at Second Floor chef J. Chastain, we go into the kitchen where the chef shows shows us how to create one of his menu items at home.
Photo by Robert Bostick
Chastain enjoys combining fresh ingredients with simple techniques to create complex flavors. We wanted something to cool us off in this 100-plus degree Texas weather, and nothing looked more refreshing than his cool watermelon gazpacho. Simple, cool and fresh -- sounds like a perfect way to impress our friends.
Watermelon Crab Gazpacho
Makes four portions
½ ea. English cucumber, peeled, de-seeded, small diced
8 oz. watermelon, small diced
15 oz. watermelon, to puree
8 oz. lump crab meat
1 cup fava beans, picked, blanched, hulled
2½ oz. extra virgin olive oil
2 cups arugula
Salt, sugar and pepper to taste
Step 1. Purée watermelon in a blender and strain through a chinois. Add diced watermelon and English cucumber. 
Photo by Robert Bostick Strain pureed watermelon
Step 2. Adjust with salt and sugar to taste depending on seasonality of watermelon. Pour watermelon in the bottom of four chilled bowls.
Photo by Robert Bostick Dice and seed an English cucumber 
Photo by Robert Bostick Plate the soup
Step 3. Drizzle arugula with 1 oz. of extra virgin olive oil. Season with salt and pepper. Lay in the bottom of a separate bowl.
Step 4. Drizzle lump crab meat with 1 oz. of extra virgin olive oil. Season with salt and pepper. Place on top of arugula. Drizzle favas and micro greens with remaining olive oil. Season with salt and pepper. Use this to top the plated soup.
Try this refreshing summer soup and salad combination at:
Photo by Robert Bostick
Second Floor
Westin Galleria
13340 Dallas Parkway
972-450-2978
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The Second Floor Bistro Bar
13340 Dallas Parkway, Dallas, TX
Category: Music
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