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Green Gazpacho with Crab and Sriracha Yogurt

Ingredients

  • Makes 4 servings

  • 1 cup plain Greek yogurt, divided
  • 1 teaspoon sriracha hot sauce
  • 1/2 teaspoon fresh lemon juice
  • 1 1/2 cups coarsely chopped seeded cucumber
  • 1 cup spinach
  • 1 avocado, peeled, pitted and cut into quarters
  • 1/2 cup coarsely chopped Vidalia onion
  • 1/2 cup tomatillo salsa
  • 1/4 cup fresh parsley
  • 1 jalapeño pepper, seeded
  • 1 teaspoon white vinegar
  • 1 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces lump crab meat

Instructions

  1. 1. For sriracha yogurt, place 1⁄2 cup yogurt, sriracha and lemon juice in KitchenAid® Diamond Blender. Blend on speed 4 (Puree) 1 to 2 minutes until smooth. Can be made up to 3 days ahead; store in an airtight container in the refrigerator.
  2. 2. For gazpacho, combine cucumber, spinach, avocado, onion, salsa, parsley, jalapeño pepper, vinegar, garlic, salt and black pepper in clean blender. Pulse on speed 2 (Chop) until ingredients are fi nely chopped, but not pureed. Can be made up to 3 days ahead; store in an airtight container in the refrigerator.
  3. 3. Divide gazpacho among four bowls. Top with 1 tablespoon sriracha yogurt and 1 ounce crab meat. Serve with remaining sriracha yogurt.
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