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.
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.
Servings3
Calories Per Serving325
Total Fat15g24%
Sugar9gN/A
Saturated2g11%
Cholesterol147mg49%
Protein30g61%
Carbs16g5%
Vitamin A138µg15%
Vitamin B125µg84%
Vitamin B60.5mg27.2%
Vitamin C64mg100%
Vitamin E7mg34%
Vitamin K46µg57%
Calcium187mg19%
Fiber4g17%
Folate (food)124µgN/A
Folate equivalent (total)124µg31%
Iron2mg13%
Magnesium97mg24%
Monounsaturated10gN/A
Niacin (B3)6mg31%
Phosphorus440mg63%
Polyunsaturated2gN/A
Potassium1189mg34%
Riboflavin (B2)0.2mg14.3%
Sodium1081mg45%
Thiamin (B1)0.2mg10.1%
Zinc6mg43%