- 6 cup diced seedless local watermelon
- 1 tablespoon minced ginger
- 1/2 cup lime juice
- 8 cup to 10 mint leaves plus more for chiffonade garnish
- 6 ounce peekytoe crab meat
- 4 tablespoon olive oil
- 1/2 tablespoon lime
Place the watermelon, ginger, lime juice and mint leaves in a blender container and puree until smooth and season to taste with salt and pepper.
Lightly dress the crab meat with olive oil, lime juice, salt and pepper.
Plate 2 tablespoons of crab in the center of the soup bowls (using a ring mold if available) and pour the watermelon soup around the crab; garnish with mint and serve immediately.