Gazpacho With Crabmeat

Prep Time
Cook Time
1d 10m
Ready In

"Recipe source: Bon Appetit (June 2004) Prep time is one day refrigeration time"

Original recipe yields 8 servings
  • Garnish


  • Serving Size: 1 (264.3 g)
  • Calories 285
  • Total Fat - 22.5 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 1.9 mg
  • Sodium - 159.4 mg
  • Total Carbohydrate - 19.4 g
  • Dietary Fiber - 3 g
  • Sugars - 7.2 g
  • Protein - 3.3 g
  • Calcium - 68.2 mg
  • Iron - 1.3 mg
  • Vitamin C - 49 mg
  • Thiamin - 0.2 mg

Step 1

To make the soup: working in batches, puree all the ingredients except for the cayenne (tomatoes - vinegar) in a blender; strain through a sieve into a large bowl; pressing on the solids. Whisk cayenne into soup; season with salt; cover and refrigerate until cold - at least 3 hours or up to one day.

Step 2

To make the croutons: in a skillet over medium heat heat the oil. Add bread cubes; toss. Saute until golden - 10 minutes. Transfer to paper towels and sprinkle with garlic salt. Cool completely - can be made one day ahead - stored in an airtight container at room temperature.

Step 3

To make the crab salad: In a bowl combine first 6 ingredients (- cayenne); whisk to blend. Fold in the crab and season with salt.

Step 4

Line 8 glasses or disposable plastic cups with plastic wrap leaving the overhang (you will need it later). Divide salad equally among the 8 glasses or cups (about 1/3 cup in each cup). Press said to compact and conform to shape of container. Chill until cold - at least one hour or up to 8 hours.

Step 5

Open plastic on top of salads. Turn each said into a shallow soup bowl; peel off plastic. Carefully pour soup into each bowl around the crab salad. Sprinkle soup with croutons; finely diced cucumbers, bell peppers and chopped chives.

Tips & Variations

No special items needed.



Oh my gosh, where to begin? First, this is an excellent gazpacho, all on it's own. The soup was thick and flavorful. But that crab salad took it waaaaay over the top - and is a genius addition! This gazpacho, coupled with a hunk of crusty baguette, is a meal unto itself. We had this with a slice of Spanish tortilla, but it wasn't necessary. We'll definitely be making this again! Thanks for sharing a lovely, lovely recipe!

review by:
(15 Aug 2021)