At New York City's Marc Forgione, the New American cuisine is internationally inspired, using locally sourced ingredients. The wine list changes seasonally with the food: whites and rosés in the summer, full-bodied reds in the winter. Try this Watermelon Soup with Crab Ceviche, a Marc Forgione creation and guest favorite, at home.
Watermelon Soup with Crab Ceviche
For the crab ceviche
1 pound jumbo lump crab meat
3 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 minced jalapeño
Salt, to taste
Pepper, to taste
For the watermelon soup
1 tablespoon minced ginger
1 tablespoon minced jalapeño (remove seeds for a milder effect, if desired)
1 tablespoon minced shallot
1 watermelon, puréed (yields about 4 cups total) and divided
1 tablespoon unprocessed wildflower honey, plus additional to taste
Salt, to taste
1 tablespoon rice wine vinegar, to taste
Diced watermelon, for garnish
Chopped micro cilantro or young cilantro leaves, optional, for garnish
In a medium bowl, combine the crab meat, lime juice, olive oil and jalapeño. Season with salt and pepper to taste. Set aside and refrigerate.
To make the watermelon soup, sweat the ginger, jalapeño and shallot in a small skillet over low heat until translucent. Add 2 cups of the watermelon purée and bring to a boil. Remove from heat and transfer to a blender. Add the rest of the watermelon purée and blend until smooth.
Pass the mixture through a fine mesh strainer. Add honey, salt, and vinegar to taste (amounts will vary depending on the sweetness of the watermelon). Take one large bowl filled with ice, and place a medium bowl on top. Pour soup into medium bowl and whisk until cold. Taste to see if additional seasoning is needed. Refrigerate overnight.
Whisk soup right before serving and ladle among the bowls, and top with diced watermelon and crab ceviche. Finish with a sprinkle of cilantro. Serves 4-6.