Red Gazpacho With Avocado And Noosa Spanner Crab Recipe

Name: Red Gazpacho With Avocado And Noosa Spanner Crab Recipe
Total time: 160 min
Yield: 6
Cuisine: Spanish

Recipe By Taste

Cool your jets in the summer months with this refreshing crab and avocado gazpacho.

4.3

14 Rating -

Rate

2hr 40minstotal

2hr 30minsPrep

10minsCook

2hr 40m.total

2hr 30m.Prep

10m.Cook

Red Gazpacho With Avocado And Noosa Spanner Crab

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Ingredients for Red Gazpacho With Avocado And Noosa Spanner Crab Recipe

16.67 gram Day-old sourdough bread, torn
0.17 kilogram Vine-ripened tomatoes, chopped, stems reserved
0.17 Red capsicum, roasted, cooled, sliced
0.08 Telegraph cucumber, peeled, seeds removed, chopped
0.33 cup Tomato juice
0.33 teaspoon Sweet smoked paprika
0.33 Garlic Cloves
0.33 tablespoon Sherry vinegar
0.17 Avocado, finely chopped
0.33 tablespoon Finely chopped coriander
1/2 drop Tabasco
25 gram Cooked noosa spanner crab meat
0.17 tablespoon Extra virgin olive oil
0.33 teaspoon Lemon juice
As required Thinly sliced capsicum, to serve

Nutrition
value

161

calories per serving

5 g Fat10 g Protein18 g Carbs7 g FiberOther

Current Totals

Fat
5g
Protein
10g
Carbs
18g
Fiber
7g

MacroNutrients

Carbs
18g
Protein
10g
Fiber
7g

Fats

Fat
5g

Vitamins & Minerals

Calcium
75mg
Iron
2mg
Vitamin A
2488mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
75mcg
Vitamin B12
< 1mcg
Vitamin C
73mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
62mg
Manganese
< 1mg
Phosphorus
141mg
Selenium
16mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Taste