Spicy Crab Gazpacho

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
120
protein 
14 g
sodium 
398 mg
carbohydrates 
6 g
fat 
5 g
fiber  
1 g
cholesterol 
55 mg
Servings 
6 (⅓ cup ea.)
Ingredients 

Crab Gazpacho
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

Topping
 2 corn tortillas
 Pinch chili powder
 Pinch ground cumin
 Pinch cayenne pepper
 6 Tbsp shredded Monterrey Jack cheese

Instructions 
  1. In a large bowl, combine all ingredients for Spicy Crab Gazpacho and mix well. Chill in refrigerator for 4 hours or overnight.
  2. 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.
  3. Evenly divide the tortilla pieces between six servings of gazpacho and top each with 1 tablespoon shredded cheese.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.