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Gazpacho with Crabmeat Salad Recipe
Sep 05, 2012 @ 4:36 PM
Posted by
Daily Value: 17%
Servings: 3
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 347Daily Value: 17%
Servings: 3
High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 16g | 25% |
| Saturated | 2g | 12% |
| Carbs | 19g | 6% |
| Fiber | 5g | 21% |
| Sugars | 11g | 0% |
| Protein | 31g | 63% |
| Cholesterol | 118mg | 39% |
| Sodium | 5632mg | 235% |
| Calcium | 195mg | 20% |
| Magnesium | 103mg | 26% |
| Potassium | 1514mg | 43% |
| Iron | 3mg | 17% |
| Zinc | 6mg | 41% |
| Vitamin A | 3543IU | 71% |
| Vitamin C | 77mg | 128% |
| Thiamin (B1) | 0mg | 16% |
| Riboflavin (B2) | 0mg | 9% |
| Niacin (B3) | 7mg | 33% |
| Vitamin B6 | 1mg | 30% |
| Folic Acid (B9) | 127µg | 32% |
| Vitamin B12 | 14µg | 227% |
| Vitamin E | 5mg | 23% |
| Vitamin K | 51µg | 64% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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What better way to make use of the surplus of late-summer tomatoes you have than to whip up a batch of gazpacho? Paired with my crabmeat salad, it's the perfect well-rounded meal.
INGREDIENTS
For the gazpacho:
- 5 large ripe tomatoes, quartered
- 1/2 cucumber, peeled, seeded, and chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic
- 2 tablespoons coarse sea salt
- 1 teaspoon freshly ground black pepper
For the crabmeat:
- 1 pound cooked lump crabmeat
- 3 tablespoons olive oil
- 3 tablespoons tomato paste
- 1 tablespoon tequila
- 2 tablespoons chopped fresh basil
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
DIRECTIONS
For the gazpacho:
Place all of the ingredients in a food processor and process until finely puréed. Enjoy right away or refrigerate until ready to use.
For the crabmeat:
Place the crabmeat in a bowl with all of the other ingredients and toss lightly. Serve on top of the gazpacho.
