Watermelon Gazpacho with Lump Crab, Avocado and Toasted Pepitas

Recipe Summary

Recipe Servings: 8 servings
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 2 minutes


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


Run all ingredients except for avocados, crab meat and pepitas through a blender (in batches if necessary) and blend until mostly smooth. Season gazpacho with salt and pepper to taste. Divide gazpacho into eight bowls and top each bowl with 1 oz of crab meat, a few slices of avocado and one tablespoon of pepitas. Serve immediately.


As the Signature Chef at The Palms Hotel & Spa, Chef Juile Frans oversees the culinary concept throughout the hotel, with a focus on the hotel's signature restaurant Essensia Restaurant & Lounge. In her position Frans is responsible for the creation and execution of all restaurant menus, lounge and pool menus. Truly dedicated to providing products that are both good for the body and the environment, Frans culinary philosophy is completely in line with The Palms "inspired by nature" philosophy, reflecting a passion for healthier and whole food living. Her cuisine is inventive, globally-inspired and flavorful. At Essensia, menus follow a farm-to-table approach, offering a varied seasonal selection of global dishes made with premium ingredients and locally sourced produce, meats and seafood. Quarterly seasonal wine dinners, in cooperation with some of South Florida's finest purveyors of farm-fresh produce, are the highlight of Frans execution of Essensia's culinary concept.