Tomatillo, Cucumber, and Honeydew Gazpacho with Crab Salad



Cucumbers, unpeeled, washed and halved 2 lbs
Tomatillos, husked 2 lbs
Honeydew melon, diced 4 cups
Garlic cloves, peeled 2 each
Minor’s GreenLeaf Cilantro Pesto Gluten Free 1 cup
Minor’s Fire Roasted Poblano Flavor Concentrate 2 Tbsp.
Olive oil 2 Tsp.
Salt to taste
Rice vinegar 1/2 cup
Water 1 cup
Jumbo lump crabmeat 2 cups
Honeydew melon, brunoise 1/2 cup
Lime zest 2 tsp.
Cucumber, unpeeled, brunoise 1/2 cup
Red onion, pickled, brunoise 1/4 cup


  1. In a blender, combine the cucumbers, tomatillos, diced honeydew melon, onion, garlic, cilantro pesto, poblano flavor concentrate, olive oil, salt, rice vinegar, and water.
  2. Blend the gazpacho ingredients until smooth. Season with salt to taste. Adjust consistency with water.
  3. Transfer to a bowl, cover, and refrigerate for at least 2 hours and up to overnight.
  4. In a medium bowl, fold together the crabmeat, honeydew melon brunoise, lime zest, cucumber brunoise, and red onions.
  5. To plate gazpacho, arrange crab salad in a semicircle shape on the edge of bowl. Ladle the gazpacho around the crab salad.

Serving Suggestions/Variations

Substitute grilled shrimp for the crab salad.

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