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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.
- By: Diabetic Living Magazine
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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: 1½
- Exchanges: 3 vegetable, 1½ lean protein
