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Gazpacho with Crabmeat Salad

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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

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
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%