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
401
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

  • 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
20g
29%
Sugar
32g
36%
Saturated Fat
17g
71%
Cholesterol
1mg
0%
Carbohydrate, by difference
53g
41%
Protein
3g
7%
Vitamin A, RAE
42µg
6%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
49µg
54%
Calcium, Ca
714mg
71%
Choline, total
14mg
3%
Fiber, total dietary
17g
68%
Folate, total
13µg
3%
Iron, Fe
6mg
33%
Magnesium, Mg
69mg
22%
Niacin
1mg
7%
Phosphorus, P
28mg
4%
Selenium, Se
1µg
2%
Sodium, Na
208mg
14%
Water
126g
5%
Zinc, Zn
1mg
13%

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.