Crab & Avocado Gazpacho
Crab & Avocado Gazpacho. Creamy, refreshing, summery goodness. Gazpacho is the perfect warm weather soup and you really can’t go wrong with a crab, avocado, cucumber, basil combo. It’s super fresh and light and, of course, delicious. Feeling the summer vibes all over with this soup...perfect to lighten up a May Monday !!
I don’t know what it was about today, but it seemed like the right night to kick off Gazpacho season. Today is not particularly super warm here…I mean, it isn’t cold, but it isn’t hot out either. But Monday’s always have a bit of a low energy vibe, and gazpacho is a fun, summery soup to lighten the mood.
We have never tried an avocado based gazpacho before, so here is our first go. It definitely gives the gazpacho a creamier texture as opposed to when you’re only using a solely cucumber or tomato based recipe. And the crab meat is the perfect addition, making this gazpacho even more summery.
I can’t wait until were at the beach enjoying dishes like this. This one definitely has that beachy summer night vibe to it. And even though we only left the shore yesterday, I already can’t wait to get back this weekend!!
Hope you all had a great Mother's Day yesterday !! I know our weekend was super fun, but definitely went by WAY too quick…as usual. But another weekend is around the corner, and I love May weekends so I am kind of hoping time stops flying by so quick this month. Can you believe were going to be halfway through my favorite month of the year already?!
Happy Monday guys!!
Ingredients
2 large avocados; diced
1 English cucumber; peeled and sliced
1 lime; zested and juiced
1 green onion; chopped
1 serrano pepper; seeded and chopped
1/2 cup fresh basil leaves; chopped
1 cup plain greek yogurt
kosher salt to taste
1/2 pound crab meat
olive oil for drizzling
black pepper
Directions
Add 1 1/2 avocado, cucumber, lime zest and juice, green onion, Serrano pepper, basil, and yogurt to the bowl of a food processor. Puree until smooth. Add water to thin if needed. Continue to blend. Season with salt.
Refrigerate for 1 hour. Serve topped with crab meat and remaining 1/2 of avocado. Drizzle with olive oil and sprinkle with black pepper.
