Gazpacho with crab meat

Gazpacho with crab meat
  • Serves icon Serves 2
  • Time icon Hands-on time 10 mins, plus chilling

This classic chilled Spanish soup recipe complements the crab meat brilliantly in this light, summery dish.

Too hot to turn on the stove? Check out more cold soup recipes.


  • 1 small cucumber
  • ¼ small red onion
  • 600ml fresh tomato juice
  • 2 tbsp extra virgin olive oil
  • 1 red pepper
  • A dash of sherry vinegar
  • 170g can white crab meat, drained
  • A dash of lime juice
  • 1 tbsp chopped fresh herbs


  1. Whizz ½ cucumber, red onion, fresh tomato juice, olive oil, ½ red pepper and sherry vinegar in a processor until smooth. Season.
  2. Finely chop and stir in the remaining cucumber and red pepper. Chill.
  3. When you’re ready to eat, pour the gazpacho into bowls. Mix the crab meat with a dash of lime juice and the chopped fresh herbs and spoon onto the gazpacho. Serve.


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