Yellow Gazpacho

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
60
protein 
7 g
sodium 
236 mg
carbohydrates 
6 g
fat 
2 g
fiber  
1 g
cholesterol 
22 mg
Servings 
6 (¾ cup ea.)
Ingredients 

2¼ lb diced yellow tomatoes
⅓ cup diced yellow bell peppers
2 tsp chopped shallots
2 tsp champagne vinegar
1 tsp extra-virgin olive oil
½ tsp sea salt
Pinch freshly ground black pepper
⅓ cup peeled and diced cucumber
¾ cup lump crab
1½ tsp fresh lime juice

For the best and freshest flavor, use yellow tomatoes when in season. Also, if not served immediately, gazpacho mixture may separate. Be sure to stir or shake well before serving.
Instructions 
  1. Place yellow tomatoes, bell peppers, shallots, vinegar, olive oil, salt and pepper in a blender container. Puree until smooth. Pour through a fine mesh strainer and reserve liquid.
  2. In a medium bowl, combine cucumber, crab and lime juice and allow to marinate for about 10 minutes.
  3. Serve ¾ cup gazpacho with 3 tablespoons crab mixture.
For the best and freshest flavor, use yellow tomatoes when in season. Also, if not served immediately, gazpacho mixture may separate. Be sure to stir or shake well before serving.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.