Gazpacho with Crab

Beat the heat with this light, tangy, and slightly sweet chilled soup.

Beat the heat with this light, tangy, and slightly sweet chilled soup.

2 pounds ripe tomatoes, halved (I used Romas)

1 cucumber, peeled and seeded, cut into large pieces

1 red bell pepper, cut into large pieces

1/2 red onion, peeled

1 jalapeno pepper, ribs and seeds removed 

3 garlic cloves, peeled

3 TBSP olive oil, more for drizzling 

2 TBSP sherry vinegar

1 TBSP worcestershire sauce

1 tsp salt, more to taste

1/2 tsp ground pepper, more to taste

1/2 tsp ground cumin

1 container cooked crab meat (sub with protein of choice-shrimp would be delicious too!)

Herbs of choice for topping (I used parsley)

-Mix all ingredients except crab and herbs in a blender or food processor until soup is creamy, about 1 to 2 minutes.

-Season with additional cumin, salt, and pepper to taste.

-Chill in the fridge for about 4 hours until ready to eat.

-Serve cold, topped with a large spoonful of crab, herbs of choice, and a drizzle of olive oil.  

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