Fire and Ice Grapefruit Gazpacho with Crabacado Relish

INGREDIENTS

  • Gazpacho
  • 3 cups Ocean Spray® 100% Ruby Red Grapefruit Juice
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1 cup diced peeled cucumber
  • 1 cup chopped grapefruit segments (fresh or jarred - if fresh, remove membranes)
  • 1/3 cup thinly sliced green onions
  • 1/3 cup diced red bell pepper
  • 1/3 cup chopped fresh parsley
  • 1 to 2 tablespoons minced seeded jalapeno chile (to taste)
  • Relish
  • 6 ounces cooked lump crabmeat
  • 1 cup diced peeled avocado (1 medium)
  • 2 tablespoons minced red onion
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon Adobo seasoning with black pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons Ocean Spray® 100% Ruby Red Grapefruit Juice
  • 1 cup crumbled queso fresco (4 oz), if desired
Nutrition InfoNutritional Info

DIRECTIONS

Mix 3 cups juice, ketchup, Worcestershire sauce and salt in 1 1/2-quart nonmetal container; mix well. Add all remaining gazpacho ingredients; stir. Cover and refrigerate at least 30 minutes. Stir well before serving.

Combine crab meat, avocado, red onion, pepper, Adobo seasoning, cumin and 2 tablespoons juice in medium bowl; mix gently. Cover and refrigerate up to 30 minutes.

Divide gazpacho among 6 shallow soup bowls. Top each with a mound of crab relish. Sprinkle with cheese.

Makes 6 servings.

2013 Ocean Spray® "Surprisingly Versatile" Grapefruit Recipe Contest Grand Prize Winner Leah Lyon

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