Spicy Tomato-and-Watermelon Gazpacho with Crab
The Lees created this gazpacho as a riff on a recipe from The Virginia Housewife, a seminal Southern cookbook first published in 1824 that is still in print. They sweeten the cold tomato soup with watermelon and make it fiery with habanero and poblano chiles. More Cold Soups
The gazpacho can be prepared through Step 3 and refrigerated for up to 2 days.
With help from renowned Bordeaux winemaker Stephane Derenoncourt, Boxwood Winery in Middleburg, Virginia, produces rich red wines from Bordeaux varietals like Cabernet Franc and Merlot. It makes a juicy, berry-scented rosé from Cabernet Franc that goes perfectly with this soup.