Spicy Gazpacho with Crab

Gazpacho soup is a warm weather favorite and this one adds crab to the traditional ingredients of tomato, onion, cucumber, and bell pepper, making it higher in protein while keeping it low in fat.”

Ingredients

2 cups tiny red pear-shape or cherry tomatoes, quartered
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
2 (6 ounce) cans crabmeat, drained, flaked, and cartilage removed
2 cups spicy hot low-sodium vegetable juice
¾ cup chopped seeded cucumber
½ cup coarsely chopped celery
½ cup coarsely chopped seeded yellow and/or red bell pepper (1 small)
½ cup water
¼ cup finely chopped scallions (2)
¼ cup chopped fresh cilantro
3 tablespoons lemon juice
2 cloves garlic, minced
Several dashes bottled hot pepper sauce
Fresh cilantro sprigs (optional)

Directions

1Combine fresh tomatoes, canned tomatoes, and crabmeat in a large bowl. Stir in vegetable juice, cucumber, celery, bell pepper, the water, scallions, cilantro, lemon juice, and garlic. Season to taste with hot pepper sauce. Cover and chill at least 2 hours or up to 24 hours before serving. If desired, garnish with cilantro sprigs.