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.
Ingredients
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Cucumbers, unpeeled, washed and halved -- 2 lbs
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Tomatillos, husked -- 2 lbs
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Honeydew melon, diced -- 4 cups
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Garlic cloves, peeled -- 2 each
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Minor’s GreenLeaf Basil Pesto Gluten Free -- 1 cup
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Minor's Fire Roasted Poblano Flavor Concentrate -- 2 Tbsp.
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Olive oil -- 2 Tsp.
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Salt -- to taste
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Rice vinegar -- 1/2 cup
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Water -- 1 cup
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Jumbo lump crabmeat -- 2 cups
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Honeydew melon, brunoise -- 1/2 cup
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Lime zest -- 2 tsp.
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Cucumber, unpeeled, brunoise -- 1/2 cup
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Red onion, pickled, brunoise -- 1/4 cup
Preparation
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1In a blender, combine the cucumbers, tomatillos, diced honeydew melon, onion, garlic, basil pesto, poblano flavor concentrate, olive oil, salt, rice vinegar, and water.
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2Blend the gazpacho ingredients until smooth. Season with salt to taste. Adjust consistency with water.
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3Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to overnight.
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4In a medium bowl, fold together the crabmeat, honeydew melon brunoise, lime zest, cucumber brunoise, and red onions.
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5To 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
