Skip menu to read main page content


4 heirloom cucumbers, peeled and cut into rough chunks
1 cup green grapes
2 gypsy peppers (seeded)
4 cloves garlic
1 cup yellow onion, roughly chopped
2 Tbsp. slivered almonds
2 Tbsp. sherry vinegar
2 Tbsp. basil, chopped
pinch chili flakes
salt to taste

Crab Garnish:

4 oz. Philips crab meat (special recommended)
1 avocado, cut into a small dice
1 lemon cucumber, cut into small dice
1 Tbsp. slivered almonds
4 large basil leaves, chiffonade
pinch flaky sea salt
1 lemon

Cooking Instructions
  • Prepare Gazpacho: Combine all the ingredients for the soup in a variable speed blender. Puree smooth for 3-5 minutes.
  • Strain through a fine sieve and discard the pulp. Place in the refrigerator for one hour to chill.
  • Prepare Crab Garnish: In a small bowl, combine the crab meat, avocado, cucumber and basil. Add a small squeeze of lemon juice and toss to combine.
  • Assemble: Spoon a small mound of the crab mixture slightly off center in the well of four soup bowls.
  • Garnish each of the mounds with slivered almonds and flake salt. Carefully ladle the gazpacho around the crab mixture and serve.
Featured Product
Special Crab Meat

More Recipes

Satisfy Your Toughest Critics

Try this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!

View the recipe
Classics Never Go Out of Style

Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.

View our MD Style Crab Cakes