Tomato And Crab Gazpacho Recipe

Name: Tomato And Crab Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gazpacho; 1/2 white onion, chopped; 1 red bell pepper, seeded and chopped; 4 cloves garlic, peeled and left whole; 1/2 cup extra-virgin olive oil; 2 pounds tomatoes, chopped; 1 cucumber, peeled, seeded, and chopped; 4 cups V-8 juice; 2 tablespoons tomato paste; 2 tablespoons sherry vinegar; 2 tablespoons horseradish; 1 teaspoon Tabasco; 1 tablespoon ground cumin; 1 tablespoon ground coriander; salt to taste; freshly ground black pepper to taste; 12 ounces Jonah crab meat; 2 tablespoons chopped cilantro leaves; Cumin Cream; 1 tablespoon ground cumin; 1/2 cup sour cream; 1 teaspoon grated lemon zest; 1 teaspoon fresh lemon juice; salt to taste; freshly ground black pepper to taste

Servings: persons

Gazpacho
1/2 white onion, chopped
1 red bell pepper, seeded and chopped
4 cloves garlic, peeled and left whole
1/2 cup extra-virgin olive oil
2 pounds tomatoes, chopped
1 cucumber, peeled, seeded, and chopped
4 cups V-8 juice
2 tablespoons tomato paste
2 tablespoons sherry vinegar
2 tablespoons horseradish
1 teaspoon Tabasco
1 tablespoon ground cumin
1 tablespoon ground coriander
salt to taste
freshly ground black pepper to taste
12 ounces Jonah crab meat
2 tablespoons chopped cilantro leaves
Cumin Cream
1 tablespoon ground cumin
1/2 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste

1
1. Prepare the gazpacho. Preheat oven to 275u00b0F. On a rimmed baking sheet, combine onion, bell pepper, and garlic and toss with the oil. Roast until soft, about 30 minutes. Transfer to a blender or food processor.
2
2. Add tomatoes, cucumber, juice, tomato paste, vinegar, horseradish, Tabasco, cumin, coriander, salt, and pepper and puree until smooth. Transfer to a covered container and refrigerate until well chilled, several hours or overnight.
3
3. Prepare the cumin cream. In a medium bowl, combine all ingredients and whisk until smooth. Cover and refrigerate until ready to serve.
4
4. To serve, divide gazpacho among 6 chilled bowls. Garnish each serving with 2 ounces of crab meat, a dollop of cumin cream, and a sprinkling of cilantro.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Gazpacho, 1/2 white onion, chopped, 1 red bell pepper, seeded and chopped, 4 cloves garlic, peeled and left whole, and more.

Yes, Tomato And Crab Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato And Crab Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions