Ingredients

GAZPACHO

3 cups Ocean Spray® 100% Ruby Red Grapefruit Juice

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1 cup diced peeled cucumber

1 cup chopped grapefruit segments (fresh or jarred - if fresh, remove membranes)

1/3 cup thinly sliced green onions

1/3 cup diced red bell pepper

1/3 cup chopped fresh parsley

1 to 2 tablespoons minced seeded jalapeno chile (to taste)

RELISH

6 ounces cooked lump crabmeat

1 cup diced peeled avocado (1 medium)

2 tablespoons minced red onion

1/4 teaspoon white pepper

1/4 teaspoon Adobo seasoning with black pepper

1/4 teaspoon ground cumin

2 tablespoons Ocean Spray® 100% Ruby Red Grapefruit Juice

1 cup crumbled queso fresco (4 oz), if desired

Directions

Mix 3 cups juice, ketchup, Worcestershire sauce and salt in 1 1/2-quart nonmetal container; mix well. Add all remaining gazpacho ingredients; stir. Cover and refrigerate at least 30 minutes. Stir well before serving.

Combine crab meat, avocado, red onion, pepper, Adobo seasoning, cumin and 2 tablespoons juice in medium bowl; mix gently. Cover and refrigerate up to 30 minutes.

Divide gazpacho among 6 shallow soup bowls. Top each with a mound of crab relish. Sprinkle with cheese.