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- user reviews (2)
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6
large tomatoes, cored, halved, and seeded
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1
medium onion, cut in wedges
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4
cloves garlic, peeled
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1
medium cucumber, peeled, seeded, and cut up
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1
medium yellow sweet pepper, seeded and cut up
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4
medium jalapeno, or serrano chile peppers, or 2 medium habanero chile peppers, seeded and cut up
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2
11 1/2 ounce can hot-style vegetable juice
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2
tablespoons lemon juice
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2
tablespoons extra virgin olive oil
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1
teaspoon sugar
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2
6 ounce can canned crab meat, drained, flaked, and cartilage removed
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Chopped fresh chives (optional)
1. Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
2. Place tomatoes in food processor. Cover; process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.
3. Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to tomatoes. Stir to combine. Cover; chill at last 4 hours or up to 24 hours.
4. Spoon gazpacho in bowls. Top with crab meat. Sprinkle chives. Makes 8 servings.
- Note Hot:Hot: 4 medium jalapeno chile peppersHotter: 4 medium serrano chile peppersHottest: 2 medium habanero chile peppers
- Servings Per Recipe 8,
- Calories 122,
- Protein (gm) 10,
- Carbohydrate (gm) 12,
- Fat, total (gm) 4,
- Cholesterol (mg) 53,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 7,
- Vitamin A (IU) 1701,
- Vitamin C (mg) 71,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 32,
- Sodium (mg) 570,
- Potassium (mg) 526,
- Calcium (DV %) 71,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I roast the tomatoes, garlic & bell peppers, I marinade raw shimp in sun dried tomatoe olive oil spread & Cajun's choice seasoning and lightly sautee until pink, chill and dice up in gazpacho-one of my favorite and beloved recipies that everyone adores-can be used on salad greens,with tortilla chips,over a seafood quesadilla or all by it's lonesome-it always comes out FANTASTIC another touch is a ripe FL. avacado diced up...YUM!!!!
9/23/2011 01:40:35 PM Report AbuseUsed this recipe all last summer and misplaced it. Happy-happy. Easily found it here and we all just loved it. Now that my tomatoes and cucumbers are luscious in the garden , I can treat everyone to it again. Thanks BHG.
5/26/2011 01:33:19 PM Report Abuse