Gazpacho with Crabmeat Salad
September 5, 2012
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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
325
Calories Per Serving
Deliver Ingredients
Notes
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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.
Nutritional Facts
Total Fat
15g
24%
Sugar
9g
N/A
Saturated Fat
2g
11%
Cholesterol
147mg
49%
Protein
30g
61%
Carbs
16g
5%
Vitamin A
138µg
15%
Vitamin B12
5µg
84%
Vitamin B6
0.5mg
27.2%
Vitamin C
64mg
100%
Vitamin E
7mg
34%
Vitamin K
46µg
57%
Calcium
187mg
19%
Fiber
4g
17%
Folate (food)
124µg
N/A
Folate equivalent (total)
124µg
31%
Iron
2mg
13%
Magnesium
97mg
24%
Monounsaturated
10g
N/A
Niacin (B3)
6mg
31%
Phosphorus
440mg
63%
Polyunsaturated
2g
N/A
Potassium
1189mg
34%
Riboflavin (B2)
0.2mg
14.3%
Sodium
1081mg
45%
Thiamin (B1)
0.2mg
10.1%
Zinc
6mg
43%
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