Fire and Ice Grapefruit Gazpacho with Crabacado Relish
Ingredients
Gazpacho
Ruby Red3 cups
Ketchup1 tablespoon
Worcestershire sauce1 teaspoon
Salt1/2 teaspoon
Diced peeled cucumber1 cup
Chopped grapefruit segments1 cup(fresh or jarred - if fresh, remove membranes)
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(to taste)
Relish
Cooked lump crabmeat6 ounces
Diced peeled avocado1 cup(1 medium)
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(4 oz), if desired
Featured Product
Ruby Red
Steps
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