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Fire and Ice Grapefruit Gazpacho with Crabacado Relish
Prep Time
25 minutesServing Size
6 servings
Ingredients
- 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
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