- 10 roma tomatoes, peeled, cored and quartered
- 8 pounds seedless watermelon, cubed
- 4 cucumbers, peeled and diced
- 3 cups mineral water
- ¼ cup sherry vinegar
- 3 ounces stale bread
- 3 cloves garlic
- ½ cup extra virgin olive oil
- Kosher salt to taste
- Crab salad garnish, recipe follows
Place tomatoes, watermelon, cucumbers, mineral water, sherry vinegar, bread and garlic in Robot Coupe or food processor and process on medium/ high speed. Add olive oil to emulsify. Season with salt to taste and garnish with crab salad.
Makes two gallons.
To make crab salad: Toss together 6 pounds lump crab meat, 3 bell peppers cored and diced small, 2 ounces chopped tarragon, 1 ounce chopped parsley, 1 ounce chopped chives, 2 ounces extra virgin olive oil and salt to taste. Mix in crème fraiche as needed for salad to hold together. If desired, serve on toasted baguette with whipped goat cheese and sliced avocado.
Chef-owner Jose Garces; Mercat a la Planxa, Chicago