Guiltless Gazpacho with Lump Crab Meat

I am on a bit of a health kick lately and phase one of the nutrition plan cuts back on processed carbohydrates.  So, I have been having some fun working up traditional recipes that cut back on the carbo load and unhealthy fats.  I shared this recipe with the folks at my workout center and they gave it a couple of thumbs up...I like that!

This recipe has loads of flavor...and it gets better the longer is sits, so you can make a batch early in the week and have lunch and dinner all set for more than a couple days! 

Herbed Gazpacho with Crab Meat  serves 4-6

Ingredients

1 28 ounce can Fire Roasted Tomatoes, crushed and in puree, divided into 2 equal parts

2 cups fresh tomatoes, peeled, seeded and chopped

1 cup cold water

Juice of one lime

Zest of one lime

1 large cucumber, peeled, seeded and chopped

1 medium zucchini, chopped into small dice

1 medium Vidalia onion, chopped into small dice

1 cup baby spinach

1 Anaheim pepper, seeded and finely chopped

1 jalapeno pepper, minced (remove seeds if you prefer less heat)

2 cloves garlic, minced

10 large basil leaves, torn

1 tsp. fresh thyme

2 tbsp. fresh parsley

2 tsp. fresh oregano

1 tbsp. olive oil

1 tbsp.  red wine vinegar

1 tsp. salt

1tsp. freshly ground black pepper

1 tsp.  ground cumin

1 lb. fresh lump crab meat

Balsamic vinegar for garnish

Method

Reserve half of the chopped cucumber, tomatoes, zucchini and onion in a large mixing bowl for the finished soup.  Working in two batches, place one half of the remaining ingredients into the bowl of a food processor or blender.  Pulse until the mixture is somewhat smooth.  Pour the mixture into the large mixing bowl.  Repeat the processing with the remaining batch of vegetables, herbs and seasonings. 

Stir the pureed mixture into the reserved vegetables, blending well.  Taste for seasoning and adjust.

Cover and refrigerate at least two hours.

Ladle into chilled soup bowls, for an entree sized serving, or chilled cocktail glasses, for an appetizer.

Drizzle with a ½ tsp. balsamic vinegar.  Top with a 4 ounces of crab meat for entrée, 2 ounces crab for appetizer.

Finish the presentation with a chiffonade of fresh basil leaves or fresh parsley.

Bon Appetite!

Developed by Alice Anne Barbo

thecooksconcern.blogspot.com