FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Mango Gazpacho Topped With Crab And Avocado

Nutrition per serving    (USDA % daily values)
CAL
310
FAT
49%
CHOL
37%
SOD
53%

Comments

Add a comment

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

You might also like

Simple Gazpacho Recipe
Food Republic
Pepper Gazpacho
Southern Living
Strawberry Peach Gazpacho
How Sweet It Is
Gazpacho
Southern Living
Vegan Mango Banana Bread
Joy The Baker
Scallop, Mango And Avocado Salad
Williams-Sonoma
Mango Coconut Oat Muffins
The Kitchn
Tropical Mango Tango Smoothie
Family Fresh Cooking
Frozen Yogurt Birthday Cakes…In A Jar!
The Skinny
Carrot Orange Mango Tequila Sunset
Joy The Baker