Directions:
- Puree first 8 ingredients in food processor.
- Add bread and let stand until soggy, about 2 minutes.
- Puree until smooth.
- Mix in 1 1/2 cups water.
- Transfer gazpacho to large bowl.
- Cover and refrigerate at least 2 hours.
- (Gazpacho can be made up to 2 days ahead. Keep refrigerated.) Divide gazpacho among 4 bowls.
- Place thinly sliced romaine in center of each serving.
- Sprinkle lettuce with crabmeat and chives, then drizzle with olive oil.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.27 Kcal (642 kJ) | ||
| Calories from fat | 77.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.62g | 13% | |
|---|---|---|---|
| Sodium | 84.76mg | 4% | |
| Potassium | 182.37mg | 4% | |
| Total Carbs | 10.18g | 3% | |
| Sugars | 2.88g | 12% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 8.22g | 16% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.3mg | 57% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 56.14 Kcal (235 kJ) | ||
| Calories from fat | 28.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.16g | 13% | |
|---|---|---|---|
| Sodium | 31.04mg | 4% | |
| Potassium | 66.79mg | 4% | |
| Total Carbs | 3.73g | 3% | |
| Sugars | 1.05g | 12% | |
| Dietary Fiber | 0.89g | 10% | |
| Protein | 3.01g | 16% | |
| Vitamin C | 10.3mg | 47% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 3.8mg | 57% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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