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.

A new twist on a classic summer salad and a great way to utilize those beautiful tomatoes from your Food Pyramid store!

- 1 vine ripe tomato
- 3 oz. fresh Mozzarella Cheese
- 4 or 5 Fresh Basil Leaves and 1 basil top for garnish
- Kosher salt and Pepper mix
- 1 T. Extra Virgin Olive Oil
- 1 T. Balsamic Vinegar
- Calamata Olives for garnish

Slice tomato into 1/2 inch thick slices. Slice Mozzarella into 1/2 inch slices.
Chilling the plate ahead of time will ensure a crisper, colder product. Place a slice of tomato in center of plate and top tomato with 1/2 teaspoon each oil and vinegar. Sprinkle with a little salt and pepper (1/4 teaspoon). Stack a slice of mozzarella on top of salted tomato, then add a basil leaf. Repeat process with remaining tomato slices, cheese and basil. When top layer is reached, garnish with Basil top instead of leaf. Place olives around edge of plate. Serve immediately.