Kabocha Gazpacho With Crab Recipe

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Kabocha Gazpacho With Crab
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees. Cut squash in half, remove seeds and rub exposed flesh with olive oil, season with kosher salt. Place cut side down on parchment lined baking sheet and roast for around 45 minutes, or until soft. Once cool, scoop flesh into bowl and set aside.
  2. Heat skillet to medium heat and add butter. Add onion and squash, and sauté for about 3-4 minutes, or until onion is soft. Add chicken stock and water. Place squash and onion into a food mill (or use hand immersion blender straight in pot) and puree the mixture. Add the puree back to a bowl and add in the sugar and mirin, allow to cool a little, then add the half and half. Let the entire mixture chill in the fridge until thoroughly cool. Before serving, add meyer lemon juice to taste. Serve in cordial glasses (or small shallow bowls) and pile some crab in the middle of the soup mixture, drizzling a little meyer lemon juice on top. Garnish with parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 62.11 Kcal (260 kJ)
Calories from fat 29.15 Kcal
% Daily Value*
Total Fat 3.24g 5%
Cholesterol 13.73mg 5%
Sodium 312.29mg 13%
Potassium 98.98mg 2%
Total Carbs 5g 2%
Sugars 2.16g 9%
Dietary Fiber 0.58g 2%
Protein 3.56g 7%
Vitamin C 1.1mg 2%
Calcium 17.1mg 2%
Amount Per 100 g
Calories 44.59 Kcal (187 kJ)
Calories from fat 20.93 Kcal
% Daily Value*
Total Fat 2.33g 5%
Cholesterol 9.86mg 5%
Sodium 224.19mg 13%
Potassium 71.06mg 2%
Total Carbs 3.59g 2%
Sugars 1.55g 9%
Dietary Fiber 0.42g 2%
Protein 2.56g 7%
Vitamin C 0.8mg 2%
Calcium 12.3mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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