This dish represents the best of summer! Tangy, cold, Gazpacho acts a base for the striking tower of perfectly ripe Mangoes, Tomatoes, and Avocado, topped with ice cold Dungeness Crabmeat. Served with lime wedges to give it that extra “kick”, making it a favorite summer dish!

- 1/4 cup diced Hass avocado
- 1/4 cup diced ripe tomato
- 1/4 cup diced ripe mango or black olive
- 2 oz. Lump crabmeat
- 1/2 cup Gazpacho (see attached recipe)
- Lime, Black sesame seeds and cilantro for garnish

In a 3 inch diameter piece of PVC, stack first four ingredients and tamp down lightly between layers. On a cold, large plate, spoon cold gazpacho up to rim of plate. Place terrine in middle of Gazpacho. Remove PVC and garnish with lime wheels dipped in black sesame seeds and a cilantro sprig on top.

Gazpacho
- 1/2 lb cucumbers (peeled and seeded)
- 1 green pepper no seeds or tops
- 1/4 cup pimento
- 1 small white onion
- 1 garlic clove
- 1 cup Heinz chili sauce
- 6 fluid oz. white vinegar
- 1 qt. water
- 6 fl. oz. salad oil
- 1 and 1/2 cup white bread
- 1 T. salt
- 3 cup tomato juice

In large container, combine all ingredients and mix well. Let marinate overnight under refrigeration. Process in food processor until smooth. Mix well. Refrigerate.