Fire and Ice Grapefruit Gazpacho with Crabacado Relish

Fire and Ice Grapefruit Gazpacho with Crabacado Relish

Fire and Ice Grapefruit Gazpacho with Crabacado Relish
  • Prep Time

    25 minutes
  • Serving Size

    6 servings


  • Gazpacho
  • Ruby Red3 cups
  • Ketchup1 tablespoon
  • Worcestershire sauce1 teaspoon
  • Salt1/2 teaspoon
  • Diced peeled cucumber1 cup
  • Chopped grapefruit segments1 cup
  • Thinly sliced green onions1/3 cup
  • Diced red bell pepper 1/3 cup
  • Chopped fresh parsley1/3 cup
  • Minced seeded jalapeno chile1 to 2 tablespoons
  • Relish
  • Cooked lump crabmeat6 ounces
  • Diced peeled avocado1 cup
  • Minced red onion2 tablespoons
  • White pepper1/4 teaspoon
  • Adobo seasoning with black pepper1/4 teaspoon
  • Ground cumin1/4 teaspoon
  • Ruby Red2 tablespoons
  • Crumbled queso fresco1 cup
  • Ruby Red Grapefruit Juice Drink front image.

    Featured Product

    Ruby Red


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