Crab Gazpacho

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This cold Spanish soup is a refreshing, quick meal solution.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Blender
  • Cuisine: Spanish


  • 1 English cucumber or 2 regular
  • 1 garlic clove, optional
  • ½ red onion
  • 1 bell pepper, green, red or orange
  • 1 small zucchini
  • ½ cup parsley or fresh oregano
  • 34 cups tomato juice or V8 (choose low-sodium if you’re watching sodium)
  • 1 14.5-ounce can diced tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons sherry, apple cider, or red vinegar
  • 1/2 teaspoon cumin or Old Bay seasoning
  • 1 6-ounce can lump crab meat, drained

Optional additions:

  • Jalapeno
  • Yellow squash
  • Fennel
  • Radishes


Chop vegetables into large chunks. Save a couple pieces to finely chop to use as garnish.
Blend. Add vegetables to blender. Pour in tomato juice, tomatoes, olive oil, vinegar, and cumin (or Old Bay), and optional ingredients if using. Add enough juice to cover half the vegetables. Cover blender and blend until desired consistency. Some like it smooth, some like it chunky. You may add more tomato juice if you want a thinner soup.
Spoon into bowl, top with 2-3 tablespoons of crab meat and reserved chopped peppers, cucumber, and herbs.
Taste to adjust seasonings…more vinegar? Salt? Old Bay?


1 can of crab is good for four servings.

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