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Kiwifruit Gazpacho with Dungeness Crab


– Recipe courtesy of Chef Charlie Ayers, Calafia Café


  • 8 Zespri® Green Kiwifruit, peeled and diced
  • 2 Zespri® SunGold Kiwifruit, peeled and diced
  • 1/2 cup Vegetable broth
  • 1/2 cup Tomatoes, seeded and diced
  • 1/4 cup Shallots, finely diced
  • 2 tablespoons Jalapeno pepper, seeded and finely diced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground black pepper
  • 2 ounces Fresh crab meat
  • 2 tablespoons Extra virgin olive oil (optional)


  1. Process Green Kiwifruit in food processor until just pureed. Do not crush seeds.
  2. Combine Green Kiwifruit puree, diced SunGold Kiwifruit, broth, tomatoes, shallots, jalapeno pepper and salt in medium bowl.  Cover and chill for 1 hour.
  3. Divide into four, 6-ounce bowls. Top with crab meat and drizzle with olive oil if desired.

Prep time: 20 minutes
Makes: 4 servings


Nutritional Analysis per Serving: 140 Calories, 6g Protein, 31g Carbohydrate, 5g Fiber, 2g Fat, 0g Sat. Fat, 0g Trans Fat, 10mg Cholesterol, 260mg Sodium

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