Watermelon Gazpacho

In a blender jar, combine tomatoes, 5 cups watermelon and juice; puree until mixture is smooth. Pass through a sieve into a large bowl or refrigerator storage container, discarding pulp.

Add cucumber, celery, bell pepper, onion, mint, parsley, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Taste for seasoning. Add sugar if needed. Refrigerate soup until well chilled, at least 1 hour.

Cut garlic clove in half, rub on bread slices. Brush with olive oil and toast in toaster oven or under broiler until golden brown and crisp.

When ready to serve, top gazpacho with crab and serve with garlic toast.