Mango Gazpacho with Crab and Jalapeno Relish

Recipe by From a Chef's Kitchen

Mango Gazpacho with Crab and Jalapeno Relish fits the definition of perfection on a hot summer day! Besides being absolutely delicious, it's absolutely easy!

Ingredients

• gazpacho
• 1 15 bean mix (10-ounce) frozen mango chunks, thawed (do not drain)
• ¾ cold water (or as needed)
• ¼ cup rice vinegar (or as needed)
• 2 tablespoons lime juice (or as needed)
• 1 tablespoon fruity extra-virgin olive oil
• 1 large mango, pitted and diced
• ½ english cucumber (or 1 Kirby), seeded and finely chopped
• ¼ cup red onion
• 1 small jalapeno pepper (finely chopped)
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh cilantro
• salt and freshly ground black pepper (to taste)
• relish
• 1 can (6-ounce) lump crabmeat (drained)
• 1 lime, juiced
• 1 small jalapeno pepper (finely chopped)
• ¼ cup chopped fresh cilantro
• salt and freshly ground black pepper (to taste)

Method

1. Combine thawed mango, water, rice vinegar, lime juice and olive oil in a food processor or blender; process until smooth. Transfer to a bowl.
2. Stir in diced mango, cucumber, red onion, jalapeno, chives, cilantro and salt and black pepper to taste. Add rice vinegar and lime juice to taste as needed. Refrigerate 1 hour to chill.
3. RELISH
4. Combine relish ingredients in a small bowl. Serve atop mango gazpacho.

View the recipe instructions at From a Chef's Kitchen