Directions

1. For Sriracha Yogurt, place yogurt, Sriracha and lemon juice in blender. Process on setting 4 (puree) 1-2 minutes until smooth. Store in refrigerator until ready to use.
2. Rinse blender and place all ingredients in carafe. Set blender to pulse and use setting 2 (chop). Pulse until ingredients are finely chopped but not pureed.
3. Divide gazpacho between 4 bowls. Top with 1 tablespoon Sriracha Yogurt and 1 oz. crab meat. Serve with remaining Sriracha Yogurt.