Gallery

Recipe Summary

prep:
30 mins
roast:
30 mins at 425°
chill:
4 hrs
Servings:
8
Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Nutrition Facts

122 calories; total fat 4g; saturated fat 1g; polyunsaturated fatg; monounsaturated fat 3g; cholesterol 53mg; sodium 570mg; potassium 526mg; carbohydrates 12g; fiber 2g; sugar 7g; protein 10g; vitamin a 1701IU; vitamin c 71mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

Reviews