Mango Gazpacho Topped With Crab And Avocado

Ingredients

• 2 large ripe mangoes, peeled, pitted, and chopped
• 1 tbsp fresh ginger, peeled and minced
• 1 large stalk celery, chopped
• 1 x Granny Smith (or tart) apple, peeled, seeded, and chopped
• 1/3 cup jalapeno peppers, diced (about 2 peppers)
• 2/3 cup fresh orange juice
• 1 tbsp fresh squeezed lime juice
• 1 tbsp fresh squeezed lemon juice
• 1 tbsp plain rice vinegar
• 1/2 x sweet red pepper, chopped
• 1/4 tsp ground cumin
• 1 tsp kosher salt
• 1 medium cucumber – peeled, seeded, and set aside chopped
• 2 tbsp cilantro, chopped and set aside for garnish
• 1 lb lump crab meat, picked over for shells
• 1/2 x sweet red bell pepper, diced
• 2 x scallions, chopped fine
• 1 small jalapeno, minced
• 1/2 cup corn, blanched for 1 minute in boiling water, and then refreshed in cold water
• 1/4 cup cilantro, chopped
• 1 large avocado, sliced and set aside
• 1 tsp plain rice vinegar
• 4 tbsp olive oil
• 1/4 tsp salt
• pepper to taste

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