Gazpacho with Crab

crabgazpacho Why didn’t I think of this before!  Here are two of my favorite foods paired together.  Normally I make gazpacho as a side dish, but wanted to serve it as a main dish this week.  We are experiencing a heat wave in the Seattle area and using the oven or stove is unthinkable.  To solve my problem, I made this delicious cold soup and topped it with chunks of fresh crab meat (thank you, Costco!).


1 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup chopped cucumber
1/4 cup chopped onion
2 TBS chopped parsley or cilantro (depending on preference)
2 to 3 cloves garlic, minced
3 TBS red wine vinegar
2 TBS olive oil
1 tsp Worcestershire sauce
1 tsp salt (or to taste)
2 cups tomato or V8 juice (I use V8)

fresh crab meat, 1 to 2 cups

Chop ingredients as finely or as chunky as you prefer.  Combine all ingredients except crab and chill thoroughly (at least four hours).  Before serving, pile as much or as little crab as you prefer into the soup.  This soup is also lovely topped with homemade garlic croutons.


One response

  1. I have eaten cold-but-spicy watermelon soup and enjoyed it very much. All of the other gazpachos I’ve tried have left me wanting. Is it an acquired taste? Or only for the most sophisticated? Or recipe-dependent? These are the questions I am left with.

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