Source: Midwest Living

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Recipe Summary

prep:
30 mins
roast:
30 mins
chill:
4 hrs
total:
5 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast for 30 minutes or until tomato skins are charred. Peel off tomato skins.

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  • Place tomatoes in food processor. Cover; process until smooth. Transfer to a large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until chopped to desired consistency.

  • Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, salt, and black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.

  • Spoon gazpacho in bowls. Top with crabmeat. If desired, sprinkle with chives.

Nutrition Facts

122 calories; fat 4g; cholesterol 53mg; saturated fat 1g; carbohydrates 12g; mono fat 3g; insoluble fiber 2g; sugars 7g; protein 10g; vitamin a 1700.7IU; vitamin c 70.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.4mg; vitamin b6 0.3mg; folate 32.3mcg; sodium 570mg; potassium 526mg; calcium 70.7mg; iron 0.9mg.
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