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Fire and Ice Grapefruit Gazpacho with Crabacado Relish

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Ocean Spray
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Spicy gazpacho with seasoned crab and avocado relish.

Recipe Prep Time
Prep Time
25 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 30 min
Recipe Servings



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)


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


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.


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