Spicy Gazpacho with Crab

Spicy Gazpacho with Crab

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From: Diabetic Living Magazine

Gazpacho soup is a warm weather favorite and this one adds crab to the traditional ingredients of tomato, onion, cucumber, and bell pepper, making it higher in protein while keeping it low in fat.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 cups tiny red pear-shape or cherry tomatoes, quartered
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
  • 2 (6 ounce) cans crabmeat, drained, flaked, and cartilage removed
  • 2 cups spicy hot low-sodium vegetable juice
  • ¾ cup chopped seeded cucumber
  • ½ cup coarsely chopped celery
  • ½ cup coarsely chopped seeded yellow and/or red bell pepper (1 small)
  • ½ cup water
  • ¼ cup finely chopped scallions (2)
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Several dashes bottled hot pepper sauce
  • Fresh cilantro sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Combine fresh tomatoes, canned tomatoes, and crabmeat in a large bowl. Stir in vegetable juice, cucumber, celery, bell pepper, the water, scallions, cilantro, lemon juice, and garlic. Season to taste with hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours before serving. If desired, garnish with cilantro sprigs.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 132 calories; 1 g fat(0 g sat); 5 g fiber; 19 g carbohydrates; 14 g protein; 65 mcg folate; 58 mg cholesterol; 11 g sugars; 2,429 IU vitamin A; 116 mg vitamin C; 111 mg calcium; 1 mg iron; 367 mg sodium; 1,038 mg potassium
  • Nutrition Bonus: Vitamin C (193% daily value), Vitamin A (49% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 1½ lean protein

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