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Seafood Recipes

SOUP: California Crab Gazpacho

1 lb. Crab meat (reserve)
1 cup celery, chopped
1/2 bunch parsley, chopped (Italian, if possible)
1/4 cup red wine vinegar
32 oz. bottle or can V-8 juice
1 cup tomatoes, chopped
3 cloves garlic, minced or pressed
1 cup bell pepper, chopped
1 cucumber, chopped
1 cup chicken broth
1/4 tsp. salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped

Garnish:
Lemon wedges
Parsley sprigs
Croutons

This soup, traditionally served chilled, may be smooth or chunky. For smooth gazpacho, blend all ingredients (except crab) in blender or food processor until smooth. Gently fold in crab meat before serving. For chunky soup, mix together all ingredients, then gently fold in crab meat. Chill well before serving.

Serves 4.
Merlot.

Nutrition (per serving): Calories 275; Protein 30 g; Carbo. 24 g; Fat 6 g; Cholesterol 135 mg; Sodium 1,741 mg

California Seafood Council, PO Box 91540,		Santa Barbara, CA 93190 +1-805-569-8050