SOUP: California Crab Gazpacho
1 lb. Crab meat (reserve)
1 cup celery, chopped
1/2 bunch parsley, chopped (Italian, if possible)
1/4 cup red wine vinegar
32 oz. bottle or can V-8 juice
1 cup tomatoes, chopped
3 cloves garlic, minced or pressed
1 cup bell pepper, chopped
1 cucumber, chopped
1 cup chicken broth
1/4 tsp. salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon, finely chopped
Garnish:
Lemon wedges
Parsley sprigs
Croutons
|
This soup, traditionally served chilled, may be smooth
or chunky. For smooth gazpacho, blend all
ingredients (except crab) in blender or food
processor until smooth. Gently fold in crab meat
before serving. For chunky soup, mix together all
ingredients, then gently fold in crab meat. Chill
well before serving.
Serves 4.
Merlot.
Nutrition (per serving): Calories
275; Protein 30 g; Carbo. 24 g; Fat 6 g;
Cholesterol 135 mg; Sodium 1,741 mg
|
