Gazpacho with lump crab and avocado [Recipe]


Related Articles

It's getting warmer, and with higher temperatures comes cooler fare. This recipe for gazpacho with lump crab and avocado from celebrity nutritionist JJ Virgin — which was featured on “Veria Living Live” recently — will do the trick when you're craving some soup without the steam (click here for more chilled soup recipes).

Check out the video here.

Yield: Makes 4 servings


  • 1 ½ pounds ripe plum tomatoes, seeded and chopped

  • 1 seedless cucumber, peeled and finely chopped

  • 1 medium red bell pepper, finely chopped

  • 1 garlic clove, minced

  • 1 small red onion, finely chopped

  • 1 jalapeño pepper, finely chopped

  • 1 ½ cups low-sodium vegetable juice, or 1 ½ cups water mixed with ¼ cup tomato paste

  • 1 ½ tablespoons lime juice

  • ½ cup ice water

  • 1 tablespoon extra-virgin olive oil

  • 3 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons balsamic vinegar

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • ½ avocado, cut into ¼-inch dice

  • 1 pound lump crabmeat, picked over for shell fragments



  1. Combine the tomatoes, cucumber, bell pepper, garlic, onion, jalapeño, vegetable juice, lime juice and ice water in a bowl.

  2. Transfer 3 cups of the mixture to a blender and puree.

  3. Pour the pureed soup back into the bowl and stir in the olive oil, basil, cilantro, vinegar, salt and pepper.

  4. Cover with plastic wrap and chill for at least 2 hours.

  5. Remove the soup from the refrigerator and stir in the avocado.

  6. Place some of the crabmeat in the bottom of each of four large soup bowls.

  7. Ladle in the soup, then top with the remaining crabmeat.

  8. Serve immediately.


Nutrient content per serving

Calories: 325; Fat: 13 grams; Protein: 30 grams; Fiber: 8 grams; Saturated Fat: 2 grams; Carbs: 24 grams; Sodium: 748 mg