Mango Gazpacho Topped With Crab And Avocado

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 large ripe mangoes, peeled, pitted, and chopped

1 tbsp fresh ginger, peeled and minced

1 large stalk celery, chopped

1 x Granny Smith (or tart) apple, peeled, seeded, and chopped

1/3 cup jalapeno peppers, diced (about 2 peppers)

2/3 cup fresh orange juice

1 tbsp fresh squeezed lime juice

1 tbsp fresh squeezed lemon juice

1 tbsp plain rice vinegar

1/2 x sweet red pepper, chopped

1/4 tsp ground cumin

1 tsp kosher salt

1 medium cucumber – peeled, seeded, and set aside chopped

2 tbsp cilantro, chopped and set aside for garnish

1 lb lump crab meat, picked over for shells

1/2 x sweet red bell pepper, diced

2 x scallions, chopped fine

1 small jalapeno, minced

1/2 cup corn, blanched for 1 minute in boiling water, and then refreshed in cold water

1/4 cup cilantro, chopped

1 large avocado, sliced and set aside

1 tsp plain rice vinegar

4 tbsp olive oil

1/4 tsp salt

pepper to taste

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