Crab Gazpacho, Cold Spanish Soup

An easy gazpacho recipe, this cold Spanish soup goes gourmet with canned crab spooned over top.

Gazpacho is a soup for summer. A traditional recipe from southern Spain where the nights are hot and the days are hotter. This is the recipe you want when you don’t want to turn on a stove or oven.

Gazpacho is a raw vegetable blended soup made from tomatoes, cucumber, bell peppers, onion, olive oil, vinegar, and bread crumbs. But you can also add zucchini, yellow squash, celery, fennel, and fresh herbs.

Cook’s note: This version doesn’t include bread crumbs, though you could add them if you choose. 1/2 cup or a couple slices of bread.

Gourmet Gazpacho recipe

To take the gazpacho up a notch, spoon chilled crab or shrimp over the top before serving to make it extra special and more filling. I use canned lump crab.

Gazpacho is easy with the blender and canned tomatoes

No heat required with this easy recipe. Pull out your blender to make this quick soup.

I’ve made it more convenient by using canned tomatoes and canned crab. This is typically made with the ripest summery tomatoes, but that season is so short, I use canned tomatoes.

I love the convenience of canned tomatoes because they are picked at their peak and deliver consistent flavor. No need to wait until tomato season! Plus tomatoes are rich in lycopene, a plant compound that helps reduce inflammation. Cooking tomatoes makes the lycopene better absorbed, and those canned tomatoes were cooked as they were canned.

Canned crab is a more economical option over fresh crab. It’s so easy to use because it’s cleaned and ready to eat.

Cook’s Note: Pop your bowls in the fridge so you can serve the cold soup in cold bowls. It’s a nice touch!

Gazpacho is usually served cold which makes it perfect for summer meals. To save time, chill the ingredients before blending so you can serve it cold. Also put your servings bowls in the fridge so you can serve the cold soup in chilled bowls. It’s a nice touch plus helps keep the gazpacho cold longer. However, gazpacho can be served at room temperature if you prefer.

The Ingredients

filled with vegetables that nourish and hydrate!

• Vegetables: cucumber, onion, bell peppers, zucchini, canned tomatoes
• Seasonings: garlic, olive oil, fresh parsley or oregano, vinegar, cumin
• Liquid: Tomato juice or V8. Choose low-sodium if you’d like.
• Topping: canned lump crab meat
• Optional additions: jalapeno, yellow squash, fennel, radishes, cabbage

Is gazpacho healthy?

Yep. Vegetables are the star in gazpacho. They deliver beneficial fiber, antioxidants, vitamins and minerals. They also contain water so are helpful in keeping us hydrated. Many vegetables are rich in potassium which helps with blood pressure. Yet most Americans fall short on eating enough vegetables. This soup is a delicious way to get more on the plate, er, bowl. 🥣

Gazpacho recipe without bread

Traditionally, bread crumbs or cubes are added to thicken the soup. I’ve made it without bread so it’s gluten-free.

What to serve with gazpacho?

A refreshing meal on a hot summer evening. I cut up focaccia bread to serve along side. Garlic bread or olive tapenade with toasted bread slices are also be good. Refreshing, flavorful, and satisfying, it’s an easy menu and one to repeat!

Is gazpacho better the next day?

I think so. Store it in the fridge for a few hours or overnight to let the flavors develop. Another good thing about gazpacho is that it’s a make ahead recipe. It can be made a day or two ahead before you plan to serve it. Or dip into it throughout the week for quick lunches.

How to store

Gazpacho will keep up to 5 days in the refrigerator. Keep it covered to keep the moisture and strong aromas in the pot.

Tonight you can forget about digging inside your fridge, hopelessly wondering, “What’s for dinner?”
My FREE One-Pan Salmon with Spinach & Tomatoes checks all the boxes for a fab dinner.

Sign up today and cook along with me!

More LiveBest zucchini recipes

• Whole-grain zucchini basil bread
• Zucchini and canned salmon pasta
• Peruvian Quinoa Soup
• Panzanella Salad

This post may contain affiliate links which means if you click through and make a purchase, the seller pays me a commission. It does not increase the price you pay. As an Amazon Associate, I earn from qualifying purchases.

Hey there! Meet Judy

Registered dietitian nutritionist Judy Barbe is a cooking teacher, recipe developer, and author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food and Well-Being with a passion for delicious food.

Print