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Gazpacho with Crab

This Gazpacho with Crab recipe is delicious and easy to make thanks to canned crab and lycopene-rich canned diced tomatoes! Fresh tomatoes are harvested at their peak of ripeness and canned within hours, sealing in the nutrition, freshness and flavor, naturally!

Prep Time: 15 minutes

Serves: 4

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Almond Cherry Tres Leches Cake


1 28-ounce can diced tomatoes
1 4.25-ounce can diced chilies, drained
1 red bell pepper, cored, seeded and coarsely chopped
1 small red onion, chopped
2 garlic cloves
1 small cucumber, seeded and diced
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon Tabasco pepper sauce
1 8.75-ounce can corn kernels, drained
1 6-ounce can crabmeat, drained and flaked
1 tablespoon chopped fresh cilantro


In food processor or blender combine tomatoes, chilies, red bell pepper, red onion, garlic and half of diced cucumber. Blend until just smooth. Stir in white wine vinegar, olive oil, salt and pepper. Cover and refrigerate until ready to serve.

To serve, stir in corn and crab. Garnish with remaining cucumber and cilantro.

Nutrition Information Per Serving:

Calories 290; Total Fat 15g (Sat 2g, Trans 0g); Cholesterol 40mg; Sodium 1610mg; Total Carbohydrates 29g; Dietary Fiber 6g; Sugars 14g; Protein 13g; Vitamin A 1447IU; Vitamin C 62mg; Calcium 127mg; Iron 3mg

% Daily Value: Vitamin A 30%; Vitamin C 100%; Calcium 15%; Iron 20%