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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.

Servings

325

Calories Per Serving

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%