Charley's Crab Gazpacho

Dive into the vibrant flavors of summer with Charley's Crab Gazpacho, a refreshing chilled soup bursting with garden-fresh ingredients and savory seasoning. This no-cook recipe features a medley of ripe tomatoes, crisp English cucumber, and vibrant red bell pepper, blended to create a silky yet hearty base. Infused with olive oil, red wine vinegar, and a touch of Worcestershire sauce, it delivers a perfect balance of tangy and savory notes. For an elevated touch, garnish with delicate lump crab meat and fresh parsley, and serve with zesty lemon wedges for a citrusy kick. Ready in just 25 minutes with zero cooking time, this gazpacho is a quick, healthy, and flavor-packed dish perfect for hot days. Whether served as an appetizer or enjoyed on its own, it’s a stunning showcase of fresh ingredients and bold flavors.

Nutriscore Rating: 79/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 6

Ingredients

• 6 large ripe tomatoes
• 1 large English cucumber
• 1 large red bell pepper
• 1 small red onion
• 2 cloves garlic
• 3 cups vegetable juice (such as V8)
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup lump crab meat (optional, for garnish)
• 2 tablespoons fresh parsley (chopped, for garnish)
• 4 pieces lemon wedges (for serving)

Directions

Step 1

Begin by preparing the vegetables. Core the tomatoes and chop them into rough chunks.

Step 2

Peel the cucumber and dice it into small cubes. Reserve a handful of diced cucumber for garnish if desired.

Step 3

Remove the seeds and stem from the red bell pepper and chop into small pieces.

Step 4

Peel and finely chop the red onion. Mince the garlic cloves as well.

Step 5

In a blender or food processor, add the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until the mixture becomes a smooth puree. If you prefer a chunkier texture, blend in short pulses.

Step 6

Transfer the blended mixture to a large bowl or airtight container. Stir in the vegetable juice, olive oil, red wine vinegar, Worcestershire sauce, hot sauce (if using), salt, and black pepper. Mix until fully combined.

Step 7

Taste and adjust seasoning as needed. For a spicier kick, add more hot sauce or black pepper.

Step 8

Cover and refrigerate the gazpacho for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.

Step 9

Before serving, ladle the gazpacho into individual bowls. Garnish with lump crab meat, reserved diced cucumber, and chopped parsley. Serve with lemon wedges on the side for a fresh squeeze of citrus.

Step 10

Enjoy this refreshing gazpacho on its own or as a starter alongside crusty bread.

Nutrition Facts

Serving size	(2659.0g)

Amount per serving	% Daily Value*
Calories	1034.8

Total Fat 47.3g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 111.1mg	0%
Sodium 5157.6mg	0%
Total Carbohydrate 114.4g	0%
Dietary Fiber 29.1g	0%
Total Sugars 66.0g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 405.1mg	0%
Iron 10.8mg	0%
Potassium 5627.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 17.9%

Carbs: 42.5%