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Tomatillo, Cucumber, and Honeydew Gazpacho with Crab Salad

  • 20 min
  • Easy
  • 10

Tomatillos, cucumber, and honeydew melon form the base for an unusual multidimensional gazpacho, garnished with sweet crabmeat.

  • Cucumbers, unpeeled, washed and halved -- 2 lbs
  • Tomatillos, husked -- 2 lbs
  • Honeydew melon, diced -- 4 cups
  • Garlic cloves, peeled -- 2 each
  • Minor’s GreenLeaf Basil Pesto Gluten Free -- 1 cup
  • Minor's Fire Roasted Poblano Flavor Concentrate -- 2 Tbsp.
  • Olive oil -- 2 Tsp.
  • Salt -- to taste
  • Rice vinegar -- 1/2 cup
  • Water -- 1 cup
  • Jumbo lump crabmeat -- 2 cups
  • Honeydew melon, brunoise -- 1/2 cup
  • Lime zest -- 2 tsp.
  • Cucumber, unpeeled, brunoise -- 1/2 cup
  • Red onion, pickled, brunoise -- 1/4 cup
Preparation
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.

Components