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Green Gazpacho with Crab and Sriracha Yogurt

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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.

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