summer gazpacho with crab

By blum099

Ingredients

• 1/2 . slice white bread, torn into
• small pieces
• 2 tablespoons red wine
• vinegar
• 1 garlic clove, minced
• 1 jar (12.4 ounces) roasted
• red peppers, chopped
• 1/2 . cucumber, peeled, seeded and roughly chopped
• 6 ripe tomatoes (about 2 pounds), seeded and roughly chopped
• 1 large yellow pepper, seeded and roughly chopped
• '/. small sweet onion (such as Vidalia), roughly chopped
• 3 tablespoons extra-virgin olive oil
• 1/2 . t easpoon salt 1/4 teaspoon black pepper
• 1 cup crabmeat, picked over for shells

Details

Servings 8
Preparation time 15mins
Cooking time 17mins

Preparation

Step 1

bread, vinegar, garlic and %. cup
water.
® Combine bread mixture, red
peppers and cucumber in a
blender and puree until smooth,
then transfer to a large bowl.
® Stir together the tomatoes,
yellow peppers and onion. Puree
tomato mixture, slowly adding oil
while blender is running. Add to
red pepper mixture and stir in salt
and black pepper. Cover and
refrigerate at least 2 hours.
@ To serve, divide soup evenly
among 8 bowls and top each with
2 tablespoons of the crabmeat.


PER SERVING 142 calories;
6 g fat (1 g sat.); 9 g protein;
13 g carbohydrate; 2 g fiber;
470 mg sodium; 23 mg cholesterol
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