Crab Cucumber Gazpacho

Ingredients

8 oz. Phillips Special Crab Meat
2 English cucumbers, sliced to fit in blender
1 jalapeño, stemmed
1 shallot
1 avocado
1/4 cup packed fresh basil
1/4 cup packed fresh mint
1/4 cup plain Greek yogurt
1/3 cup high-quality olive oil
1 large lime, zested & juiced
1.5 cups water
1 Tbsp. champagne vinegar
1 tsp salt (or to taste)

Garnish
diced cucumber
sliced chives
fresh mint leaves
high-quality olive oil
smoked paprika

Cooking Instructions

• Combine all Cucumber Gazpacho ingredients in blender and blend until smooth.
• Adjust salt, pepper and water as needed for desired taste and consistency. Store in refrigerator until chilled, about 4-6 hours.
• To serve Cucumber Gazpacho: Divide gazpacho into 4 bowls. Garnish each bowl with diced cucumber, sliced chives, fresh mint leaves, and high-quality olive oil. Place 2 oz. of Phillips Special Crab Meat in the center of each bowl. Garnish crab with smoked paprika. Serve immediately.

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