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.

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.

Step 2. Adjust with salt and sugar to taste depending on seasonality of watermelon. Pour watermelon in the bottom of four chilled bowls.

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:

Second Floor Westin Galleria 13340 Dallas Parkway 972-450-2978

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