cantaloupe gazpacho with spicy crab salad


Talk about a no cook meal. This dish is fast and easy to whip up. I made it for dinner the first time after we got back from a backpacking trip and were too exhausted to cause much of a production. All you need is a hand blender and some fresh ingredients. Did I mention that it's delicious and healthy?

1 Canteloupe
1 Cup mint leaves, unpacked
1/2 Tbsp sea salt
Juice from 1 lemon

(crab salad)
10oz Lump Crab
1 Green Pepper
1/2 Cucumber
2 Tbsp Lottie's hot sauce (any other will work too)
2 Tbsp olive oil mayo
Juice from 1 lemon
S & P to taste

1. Blend soup ingredients together using a hand blender, and stick in the refrigerator to chill.
2. Dice half of your cucumber and all of your green pepper. Slice the other half of your cucumber into in strips for garnish.
3. Mix diced vegetables with all other crab salad ingredients.
4. To serve, fill a shallow bowl with gazpacho. Using a large spoon, form crab salad into a large ball and place it in the center of your dish. Add cucumber for garnish.

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