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 | 136.26 Kcal (570 kJ) | ||
| Calories from fat | 74.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.26g | 13% | |
|---|---|---|---|
| Sodium | 84.76mg | 4% | |
| Potassium | 182.37mg | 4% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 7.59g | 15% | |
| Vitamin C | 28.2mg | 47% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.3mg | 57% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 51.24 Kcal (215 kJ) | ||
| Calories from fat | 27.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 13% | |
|---|---|---|---|
| Sodium | 31.87mg | 4% | |
| Potassium | 68.57mg | 4% | |
| Total Carbs | 2.82g | 2% | |
| Sugars | 0.95g | 10% | |
| Dietary Fiber | 0.75g | 8% | |
| Protein | 2.85g | 15% | |
| Vitamin C | 10.6mg | 47% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 3.9mg | 57% | |
| Calcium | 11.4mg | 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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