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Yellow Tomato Gazpacho
with Crab Relish

from the

August 2000 issue of Prevention Magazine

A Special Recipe
by Your Host Art Guyer

 

 

Yellow Tomato Gazpacho with Crab Relish from the August 2000 issue of Prevention Magazine

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                   * Exported from MasterCook *
                 Yellow Tomato Gazpacho with Crab Relish
Recipe By     :Prevention Magazine, August 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Soups
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  yellow tomatoes -- chopped
  1                     cucumber -- chopped
  1                cup  sweet onion -- chopped
  1                     yellow bell pepper -- chopped
                        (reserve 1/4 cup finely chopped)
  1              clove  garlic -- minced
  2        tablespoons  sherry vinegar
     1/2      teaspoon  salt
     1/4      teaspoon  ground black pepper
  1           teaspoon  olive oil
     1/2           cup  red bell pepper -- finely chopped
     1/2           cup  lump crabmeat -- cleaned
  1           teaspoon  lime juice
  2        tablespoons  fresh basil -- thinly sliced
1.   Place the tomatoes, cucumber, onion, yellow pepper, and
garlic into a food processor. You may need to do two batches.
Process to a slightly chunky consistency. Remove to a bowl,
and add the vinegar, salt, and pepper. Chill for at least 2
hours. (This can be done 1 day ahead.)
2.   Heat the oil in a small skillet. Add the reserved yellow
pepper and the red pepper. Cook for 2 minutes. Add the crab.
Cook until heated through, being careful not to break up the
crab too much. Add the lime juice and the basil.
3.   Divide the soup among four bowls. Pile the crab relish
on top of the soup into a little mound. Serve at once.
Description:
  "This soup is an easily made, lovely looking, deliciously
   refreshing way to help get your four servings of vegetables
   in one shot per day."
              - - - - - - - - - - - - - - - - - - - 
Per serving: 117 Calories (kcal); 2g Total Fat; (16% calories
from fat); 8g Protein; 20g Carbohydrate; 13mg Cholesterol;
398mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable;
0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Formatted in MasterCook by Art
Submitted to the FareShare Gazette by Art Guyer on July 20, 2000
  

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