Gazpacho with Crabmeat Salad

Gazpacho with Crabmeat Salad
Staff Writer

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Gazpacho

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. 

3
Servings
719
Calories Per Serving
Deliver Ingredients

Notes

For more of David's recipes and to read about his restaurants, visit his website and his Facebook page. 

Ingredients

For the gazpacho

  • large ripe tomatoes, quartered
  • 1/2  cucumber, peeled, seeded, and chopped
  • 1/2  red bell pepper, chopped
  • 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. 

Nutritional Facts

Total Fat
56g
80%
Sugar
2g
2%
Saturated Fat
16g
67%
Cholesterol
176mg
59%
Carbohydrate, by difference
7g
5%
Protein
48g
100%
Vitamin A, RAE
57µg
8%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
112mg
11%
Choline, total
7mg
2%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
5mg
28%
Magnesium, Mg
77mg
24%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
377mg
54%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
279mg
19%
Thiamin
1mg
91%
Water
103g
4%
Zinc, Zn
9mg
100%

Gazpacho Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Gazpacho Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Gazpacho Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.