Southern Living’s Summer Gazpacho with Avocado West Indies Salad



It’s a good thing white jeans are out for the season because this Labor Day resulted in a little red wine spillage. I’m just back from another summer holiday at Overlook Lodge with friends. This weekend was no exception to our typical mountain mayhem including overextended cocktail hours and culinary indulgences. Over two nights, we prepared a variety of delicious dishes including this fresh no-cook summer gazpacho with fruits, fresh crab and avocado. My mom sent me this recipe several weeks ago with a “must make” recommendation. She was right (duh). This recipe paired perfectly with grilled steaks but would work perfectly for a nice lunch with tasty sandwiches. Save it for your end of season parties or flag the recipe for next year. It is different than your average tomato gazpacho with an interesting kick of fruits (peaches, strawberries AND watermelon!). So fresh and light – with a nice vinegary kick of seafood.

More recipes for appetizers, grilled meats and fig sauces to come!

Southern Living’s Summer Gazpacho

  • 1 medium-size red heirloom tomato
  • 1 cup diced seedless watermelon
  • 1 cup diced strawberries
  • 1 Kirby cucumber, diced
  • 1 cup diced peaches
  • 1 jalapeño pepper, seeded and minced
  • 1 1/2 cups fresh orange juice
  • 1/3 cup finely chopped sweet onion
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt

Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours. Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad

Avocado West Indies Salad

  • 1medium avocado, chopped
  • 8 ounces jumbo lump crabmeat, drained
  • 1/3 cup diced sweet onion
  • 2 tablespoons, chopped fresh basil
  • 3 tablespoons, apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Gently stir together avocado, crabmeat, onion, basil, vinegar, olive oil, kosher salt, and freshly ground black pepper. Serve immediately, or chill up to 2 hours.

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