Crab salad with white Gazpacho

By dyannucci

Ingredients

• Gazpacho:
• 1 english cucumber peeled and seeded chopped
• 2 cups seedless green grapes
• 1 cup marcona almonds
• 2 tblsp chopped fresh dill
• 1 tbsp minced garlic
• 1/2 small mince shallot
• 1 cup vegetable broth
• 1/4 cup plain non fat yogart
• 1/4 cup sour cream
• 1/2 cup olive oil
• 3 tblsp sherry vinegar
• 2 tblsp spanish sherry
• salt and pepper
• Crab Salad:
• 1 lb crabmeat
• 1/4 cup dices celery
• 2 tbsp minced fresh drives
• 1/4 tspn salt and pepper
• 1 tbsp lemon juice
• 2 shakes of worcestershire sauce and hot sauce
• 1 tsp of prepared horseradish
• 1 tspn dijon mustard
• 1/4 cup mayonaise
• Mango Salsa:
• 1 cup diced mango plus 1 mango
• 1 Avocado
• 1 tbsp diced red onion
• 1 tbsp diced red pepper
• 1 tbsp diced cilantro
• 1 tspn minced jalapeno
• 2 tbsp lime juice
• 1 tbsp olive oil
• Garnish edible flower and wasabi caviar

Details

Servings 6

Preparation

Step 1

Gazpacho:

place first 6 ingredients in blender and puree until smooth about 2 minutes

add 1 cup of vegetable broth

Add 1/4 cup plain non fat yogart and sour cream

blend until incorporated

with motor running add 1/2 cup olive oil in thin stream

Puree until smooth about 1 minute

add 3tbsp sherry vinegar and 2 tbsp spanish sherry and puree 1 more minute

season with salt and pepper

transfer to a bowl and cover and refrigerate--up to 3 days

Crab salad:

in bowl stir all ingredients and chill and cover until needed

For Mango Salsa:

in bowl stir all ingredients cover and chill

To assemble:

Seed, peel and slice 1 Mango and 1 avocado

Place one 3x2 inch ring mold in center of each soup plate

In each ring mold, layer 1/2 cup crab salad, 4 slices of mango and 3 to 4 slices of avocado

Cover Avocado with plastic wrap

Refrigerate mold for 1 hour

To Serve:

Pour 1/2 cup gazpacho around the ring mold,gently pressing avocadoto keep tower in place. Remove plastic wrap

Top tower with mango salsa

Garnish with edible flowers and purchased wasabi caviar

Garnish soup with diced cucumber and fresh chopped dill