Category: Soups

Serves: 8

Ingredients

• 4 medium jalapeno chile peppers
• 6 large tomatoes, cored, halved and seeded
• 1 medium onion, cut in wedges
• 4 cloves garlic, peeled
• 1 medium cucumber, peeled, seeded, and cut up
• 1 medium yellow sweet pepper, seeded and cut up
• 2 (11.5 oz) cans hot-style vegetable juice
• 2 Tbsp lemon juice
• 2 Tbsp extra-virgin olive oil
• 1 tsp stevia or truvia
• 2 (6 oz) cans crab meat, drained, flaked and cartilage removed
• Chopped fresh chives (optional)

Directions

1. Heat oven to 425F. Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet. Roast 30 minutes or until tomato skins are charred. Peel off tomato skins.
2. Place tomatoes in food processor. Cover; process until smooth. Transfer to large serving bowl. Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor. Cover; pulse with on/off turns until choppsed to desired consistency.
3. Add processed vegetables, vegetable juice, lemon juice, olive oil, stevia or truvia, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes. Stir to combine. Cover; chill at least 4 hours or up to 24 hours.
4. Spoon gazpacho in bowls. Top with crab meat. Sprinkle chives.

Nutrition Facts

Calories 122, Fat 4g, Cholesterol 53mg, Sodium 570mg, Carbohydrates 12g, Fiber 2g, Protein 10g