Gazpacho soup is a warm weather favorite and this one adds crab to the traditional ingredients of tomato, onion, cucumber, and bell pepper, making it higher in protein while keeping it low in fat.
2 cup Tiny red pear shape or cherry tomatoes, quartered
1 can No salt added diced tomatoes, undrained
2 can Crabmeat, drained, flaked, and cartilage removed
2 cup Spicy hot low sodium vegetable juice
0.75 cup Chopped seeded cucumber
0.5 cup Coarsely chopped celery
0.5 cup Coarsely chopped seeded yellow and/or red bell pepper
0.5 cup Water
0.25 cup Finely chopped scallions
0.25 cup Chopped Fresh Cilantro
3 tablespoon Lemon juice
2 Cloves Garlic, Minced
dash Several dashes bottled hot pepper sauce
Nutrition value
39
calories per serving
< 1 g Fat2 g Protein6 g Carbs4 g FiberOther
Current Totals
< 1 g Fat
2 g Protein
6 g Carbs
4 g Fiber
MacroNutrients
Carbs
6 g
Protein
2 g
Fiber
4 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
55 mg
Iron
1 mg
Vitamin A
1192 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
46 mcg
Vitamin B12
0 mcg
Vitamin C
57 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
36 mg
Manganese
1 mg
Phosphorus
45 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
