Directions:
- Heat oven to 425°F Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
- Place tomatoes in food processor. Cover; process until smooth. Transfer to 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.
- Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.
- Spoon gazpacho in bowls. Top with crab meat. Sprinkle with chives or cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.5 Kcal (362 kJ) | ||
| Calories from fat | 35.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 6% | |
|---|---|---|---|
| Sodium | 23.09mg | 1% | |
| Potassium | 450.16mg | 10% | |
| Total Carbs | 10.08g | 3% | |
| Sugars | 6.42g | 26% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 52.1mg | 87% | |
| Calcium | 25.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.19 Kcal (164 kJ) | ||
| Calories from fat | 16.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 6% | |
|---|---|---|---|
| Sodium | 10.46mg | 1% | |
| Potassium | 203.92mg | 10% | |
| Total Carbs | 4.57g | 3% | |
| Sugars | 2.91g | 26% | |
| Dietary Fiber | 1.13g | 10% | |
| Protein | 1.61g | 7% | |
| Vitamin C | 23.6mg | 87% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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