Best 3 Tomato And Crab Gazpacho Recipes

Indulge in a delectable journey of flavors with a Spanish classic, gazpacho. This chilled soup, originating from the sun-kissed region of Andalusia, offers a refreshing and vibrant symphony of ripe tomatoes, crisp cucumbers, aromatic peppers, and the sweet essence of garlic. Dive into three enticing variations of gazpacho: the traditional Tomato and Crab Gazpacho, a delightful fusion of seafood and garden freshness; the zesty Avocado Gazpacho, a vibrant green delight bursting with creamy avocado and a hint of lime; and the unique Watermelon Gazpacho, a refreshing twist on the classic, featuring juicy watermelon and tangy feta cheese. Each recipe promises a culinary adventure, capturing the essence of summer in a bowl.

Check out the recipes below so you can choose the best recipe for yourself!

COLD TOMATO SOUP WITH FRESH CRAB GAZPACHO RELISH

Cold Tomato Soup with Fresh Crab Gazpacho Relish image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup fresh lime juice
4 large red tomatoes, peeled, seeded and coarsely chopped
1 medium red bell pepper, seeded and coarsely chopped
2 cups canned tomato juice
1 medium cucumber, peeled, seed and diced
1 medium green bell pepper, seeded and coarsely chopped
1 jalapeno, minced
3 cloves garlic, coarsely chopped
1/2 cup chopped cilantro
4 slices good-quality white bread, crusts left on
Salt and freshly ground pepper
1 pound lump crab meat, picked over
1 red bell pepper seeded and diced
1 green bell pepper, seeded and diced
1 cucumber, peeled and diced
2 tablespoons finely chopped cilantro
2 tablespoons lime juice
Salt and freshly ground pepper

Steps:

Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish.
Combine all ingredients in a bowl and season with salt and pepper to taste.

CREAMY TOMATO GAZPACHO WITH CRUNCHY PECORINO

Creamy Tomato Gazpacho With Crunchy Pecorino image

At lunchtime on a steamy day, I got the unlikely idea to cross a smoothie with gazpacho. Given my languid state, I had wanted something icy and filling, but not too taxing to prepare. That's when the idea to merge a gazpacho and a smoothie crept into my head. I'd swap tomatoes for the usual berries; add garlic, oil, vinegar and salt to punch up the flavor; and keep the yogurt for heft. As the blender whirled, my stomach growled, and I nibbled on pieces of crunchy cheese cracker I had left over from a recent salad. Instead of croutons, I like to fry grated cheese until crisp, then crumble it over greens. For this batch, I had used pecorino, which seemed like a natural complement to the sheep's-milk yogurt. So I saved some for garnish.

Provided by Melissa Clark

Categories dinner, easy, lunch, quick, weekday, soups and stews, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep's-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste

Steps:

Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 23 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 555 milligrams, Sugar 3 grams

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

Tips:

Use ripe, juicy tomatoes. This will give your gazpacho the best flavor.
Chill your gazpacho before serving. This will make it more refreshing on a hot day.
Garnish your gazpacho with fresh herbs, such as basil, cilantro, or parsley. This will add a pop of color and flavor.
Serve your gazpacho with crusty bread or crackers. This will help to soak up the delicious broth.
Experiment with different variations of gazpacho. You can add different vegetables, fruits, or even seafood to create your own unique recipe.

Conclusion:

Gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be customized to your own liking. So next time you are looking for a light and healthy meal, give gazpacho a try.