Gazpacho Soup With Lump Crab



    • 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 jalapeno 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 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 teaspoons freshly ground black pepper
    • ½ avocado cut into ¼ inch dice
    • 1 pound lump crab meat, picked over for shell fragments


    Combine the tomatoes, cucumber, bell pepper, garlic, onion, jalapeno, vegetable juice lime juice, and ice water in a bowl. Transfer 3 cups of the mixture to a blender and puree. Pour the pureed soup back into the bowl and stir in the olive oil, basil. Cilantro, vinegar, salt, and pepper. Cover with plastic wrap and chill for at least 2 hours.

    Remove the soup from the refrigerator and stir in the avocado. Place some of the crabmeat in the bottom of each of four large soup bowls. Ladle in the soup, the top with the remaining crabmeat. Serve immediately.

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.