Tomatillo, Cucumber, and Honeydew Gazpacho with Crab Salad

Tomatillos, cucumber, and honeydew melon form the base for an unusual multidimensional gazpacho, garnished with sweet crabmeat.
  • 0:20 TIME
  • 10 Portions



Cucumbers, unpeeled, washed and halved

2 lbs

Tomatillos, husked

2 lbs

Honeydew melon, diced

4 cups
Garlic cloves, peeled2 each

Minor’s GreenLeaf Basil Pesto Gluten Free

1 cup

Minor's Fire Roasted Poblano Flavor Concentrate

2 Tbsp.

Olive oil2 Tsp.


to taste
Rice vinegar1/2 cup
Water1 cup
Jumbo lump crabmeat2 cups

Honeydew melon, brunoise

1/2 cup

Lime zest

2 tsp.

Cucumber, unpeeled, brunoise

1/2 cup

Red onion, pickled, brunoise

1/4 cup



  1. In a blender, combine the cucumbers, tomatillos, diced honeydew melon, onion, garlic, basil pesto, poblano flavor concentrate, olive oil, salt, rice vinegar, and water.
  2. Blend the gazpacho ingredients until smooth. Season with salt to taste. Adjust consistency with water.
  3. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to overnight.
  4. In a medium bowl, fold together the crabmeat, honeydew melon brunoise, lime zest, cucumber brunoise, and red onions.
  5. To plate gazpacho, arrange crab salad in a semicircle shape on the edge of bowl. Ladle the gazpacho around the crab salad.

Serving Suggestions/Variations

Substitute grilled shrimp for the crab salad.