Directions:
- Chill six wide soup bowls.
- Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
- Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
- When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.71 Kcal (807 kJ) | ||
| Calories from fat | 113.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 19% | |
|---|---|---|---|
| Cholesterol | 16.72mg | 6% | |
| Sodium | 747mg | 31% | |
| Potassium | 378.01mg | 8% | |
| Total Carbs | 15.58g | 5% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 6.85g | 14% | |
| Vitamin C | 83.5mg | 139% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5mg | 28% | |
| Calcium | 30.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.93 Kcal (301 kJ) | ||
| Calories from fat | 42.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 19% | |
|---|---|---|---|
| Cholesterol | 6.24mg | 6% | |
| Sodium | 278.85mg | 31% | |
| Potassium | 141.11mg | 8% | |
| Total Carbs | 5.82g | 5% | |
| Sugars | 3.65g | 39% | |
| Dietary Fiber | 0.25g | 3% | |
| Protein | 2.56g | 14% | |
| Vitamin C | 31.2mg | 139% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.9mg | 28% | |
| Calcium | 11.5mg | 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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