Chunky Crab Gazpacho: Cold and Refreshing

Can I have a little more, please?  That’s how I feel when I eat Chunky Crab Gazpacho or any gazpacho for that matter because it reminds me of my trip to Spain.

Enjoy this recipe!

Chunky Crab Gazpacho Soup

Rebecca Forstadt Olkowski

This delicious gazpacho can be made vegetarian/vegan and gluten-free. It’s a delicious summer and party dish.

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Course Soup

Cuisine Spanish

Ingredients

  

• 1 cup chopped celery
• 1/2 bunch of Parsley chopped
• 1/4 cup of Spanish Sherry or red wine vinegar
• 32 oz of vegetable juice like V8 or natural vegetable juice found at a conscious grocery food store
• 1 cup of chopped tomatoes ripe
• 1/2 cup each of yellow and green bell pepper for color
• 3 cloves of garlic minced
• 1 large cucumber or 2 Persian cucumbers chopped
• 1 cup of vegetable broth
• salt and pepper to taste
• 1/3 tsp of red pepper flakes
• juice of 2 lemons
• grated peel of 1 lemon
• 1 lb crab meat fresh or canned (leave out for vegetarian)
• croutons optional – leave out for gluten-free

Instructions

 

• In a large bowl add all the ingredients except for the crab meat and croutons. If you prefer it smooth, pulverize these ingredients in a blender. Chill well before serving. When ready to serve, fold in the crabmeat and garnish with croutons and parsley sprigs.

Notes

Feel free to add hot sauce to it if you wish for extra heat.

Soup is one of the best ways to get the nutrition you need and lose weight, but it’s sometimes too hot to eat in summer.  Gazpacho is a cold and low-calorie soup. I love it because it is refreshing and mixed with colorful vegetables. You can make it smooth and blended like traditional gazpacho or leave it chunky.

I’m not a fan of fake Krab. I don’t know who invented it but it’s God-awful. If you can’t find fresh crab to use in your gazpacho, look for a good canned brand. That way you don’t have to crack it. Just make sure to check the label to make sure it doesn’t contain excess salt or preservatives.  

It’s traditional to use Spanish sherry vinegar in gazpacho but you can substitute red wine vinegar instead.

You can have some wonderful canned crab and tons of other wild and organic flash-frozen seafood shipped to your home that is top quality. If you grow your own tomatoes in your garden and use them to make gazpacho, it’s even better.

Of course, gazpacho always tastes better with a little Spanish wine. Here are some that pair with it the best.

What’s your favorite way to eat fresh crab?  Please leave a comment below.