Green Gazpacho with Crab and Sriracha Yogurt

By TrayH

Ingredients

• 1 1 1 cup plain greek
• yogurt, divided
• 1 1 1 teaspoon sriracha
• hot sauce
• 1 1⁄2 1⁄2 teaspoon fresh
• lemon juice
• 11 11⁄2 11⁄2 cups coarsely chopped
• seeded cucumber
• 1 1 1 cup spinach
• 1 1 1 avocado, peeled, pitted
• and cut into quarters
• 1 1⁄2 1⁄2 cup coarsely chopped
• vidalia onion
• 1 1⁄2 1⁄2 cup tomatillo salsa
• 1 1⁄4 1⁄4 cup fresh parsley
• 1 1 1 jalapeño pepper, seeded
• 1 1 1 teaspoon white vinegar
• 1 1 1 clove garlic
• 1 1⁄2 1⁄2 teaspoon salt
• 1 1⁄2 1⁄2 teaspoon freshly ground
• black pepper
• 4 4 4 ounces lump crab meat

Details

Adapted from kitchenaidenews.com

Preparation

Step 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 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 finely chopped, but not
pureed. Can be made up to 3 days ahead; store in an
airtight container in the refrigerator.

3 Divide gazpacho among four bowls. Top with
1 tablespoon sriracha yogurt and 1 ounce crab meat.
Serve with remaining sriracha yogurt.