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IngredientsUS|METRIC
US|METRIC
- 1/2 cup plain greek yogurt
- 1 teaspoon Sriracha
- 1/2 teaspoon lemon juice
- 1 1/2 cups cucumber (roughly chopped and seeded)
- 1/2 cup vidalia onion (roughly chopped)
- 1/4 cup parsley
- 1 jalepeno pepper (seeded)
- 1 cup spinach
- 1 avocado (peeled and cut into quarters)
- 1/2 cup plain greek yogurt
- 1 teaspoon white vinegar
- 1 clove garlic
- 1/2 cup tomatillo salsa
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 ounces lump crab meat
Directions
- 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.
- 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.
- Divide gazpacho between 4 bowls. Top with 1 tablespoon Sriracha Yogurt and 1 oz. crab meat. Serve with remaining Sriracha Yogurt.
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