Nutrition Information (per serving)
1 cup diced, canned tomatoes
¼ cup peeled and diced cucumbers
¼ cup diced red onion
¼ cup water
2 Tbsp fresh lime juice
¼ cup diced avocado
½ tsp sea salt
¼ tsp freshly ground black pepper
1½ cups lump crab
2 corn tortillas
Pinch chili powder
Pinch ground cumin
Pinch cayenne pepper
6 Tbsp shredded Monterrey Jack cheese
- In a large bowl, combine all ingredients for Spicy Crab Gazpacho and mix well. Chill in refrigerator for 4 hours or overnight.
- Rub each corn tortilla with water and sprinkle with spices. Toast in a toaster oven for 3 to 5 minutes, or until tortillas are crisp. Break tortillas into small pieces.
- Evenly divide the tortilla pieces between six servings of gazpacho and top each with 1 tablespoon shredded cheese.