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Spicy Crab Gazpacho

4.5 Hours
6 People
Overhead view of a white bowl filled with gazpacho.


Crab Gazpacho
1 cup diced, canned tomatoes
1/4 cup peeled and diced cucumbers
1/4 cup diced red onion
1/4 cup water
2 Tbsp fresh lime juice
1/4 cup diced avocado
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1 1/2 cups lump crab

2 corn tortillas
Pinch chili powder
Pinch ground cumin
Pinch cayenne pepper
6 Tbsp shredded Monterrey Jack cheese


  1. In a large bowl, combine all ingredients for Spicy Crab Gazpacho and mix well. Chill in refrigerator for 4 hours or overnight.

  2. Rub each corn tortilla with water and sprinkle with spices. Toast in a toaster oven for 3 to 5 minutes, or until tortillas are crisp. Break tortillas into small pieces.

  3. Evenly divide the tortilla pieces between six servings of gazpacho and top each with 1 tablespoon shredded cheese.


Calories 120
Protein 14g
Sodium 398mg
Carbohydrates 6g
Fat 5g
Fiber 1g
Cholesterol 55mg
Servings 6 (1/3 cup ea.)