Green Gazpacho with Crab

Green Gazpacho with Crab


1/2 cup plain greek yogurt
1 teaspoon sriracha sauce
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 jalapeno chilies (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


1For 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.
2Rinse 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.
3Divide gazpacho between 4 bowls. Top with 1 tablespoon Sriracha Yogurt and 1 oz. crab meat. Serve with remaining Sriracha Yogurt.
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