Crab and chili pepper gazpacho makes for a perfect summertime soup. (Patricia Beck/Detroit Free Press/MCT)

Patricia Beck

It’s summertime and the only soup we think about is gazpacho. Gazpacho originated in the Andalusia area of southern Spain. Its base consists of tomatoes that are pureed and mixed with other vegetables and seasonings.

You can serve it as a starter or as meal.

In this recipe, the tomatoes are roasted, which deepens their flavor. But if you like, you can simply puree fresh tomatoes or even use canned.

This recipe also has tomato or vegetable juice.

Look for juice labeled low- or reduced sodium. This gazpacho has plenty of flavor on its own without adding more salt.

This recipe is best chilled to meld the flavors.

But if you’re in a hurry, it’s just as good served once you make it.


Serves: 8

Preparation time: 30 minutes

Total time: 35 minutes (plus chilling time)

You can use more jalapeno pepper or a hotter pepper for a spicier version.

6 large tomatoes, cored, halved and seeded

1 thick, stale piece sourdough bread

1 medium sweet onion, cut in wedges

4 cloves garlic, peeled

1 medium cucumber, peeled, seeded, coarsely chopped

1 medium bell pepper (yellow, red or green) seeded, coarsely chopped

2 medium jalapeno chili peppers, seeded and cut up

2 cups favorite vegetable juice (regular, hot or spicy)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon sugar, or more as needed

Salt and black pepper to taste

2 cans (6 ounces each) canned crabmeat, drained, flaked and cartilage removed

Chopped fresh chives for garnish

Preheat the oven to 425 degrees. Place tomatoes (cut sides up), onion and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred.

Peel off skins.

While tomatoes are roasting, prepare the other ingredients.

Soak the bread slice in water for several minutes and squeeze out excess liquid.

Place tomatoes and bread in food processor and process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet bell pepper and chili 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 tomato mixture. Stir to combine. Cover and chill at least 8 hours or overnight.

Spoon gazpacho in bowls. Top with crabmeat. Sprinkle with chives.

Adapted from Better Homes and Gardens magazine, July 2009 issue.

Nutrition per serving: 140 calories (26 percent from fat), 4 grams fat (1 gram saturated fat), 17 grams carbohydrates, 10 grams protein, 321 milligrams sodium, 28 milligrams cholesterol, 3 grams fiber.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.