Easy Gazpacho Recipe With Dungeness Crab

Oaxaca takes on the Pacific Northwest in this chef's recipe

Chef Chester Gerl of Seattle waterfront restaurant Gracia has made a name for himself by using local ingredients to put a Pacific Northwest spin on traditional Oaxacan ingredients. This Dungeness crab-topped gazpacho is a prime example of that, and is exactly what you'll need to cool off on a blistering summer day.

Recipe adapted from Chester Gerl, Gracia, Seattle WA

Dungeness Crab Gazpacho
5 from 29 ratings
Get the recipe for easy summer gazpacho with Dungeness crab from a Oaxacan Seattle chef.
Prep Time
Cook Time
Total time: 45 minutes
  • 1 poblano chile
  • 6 cups heirloom tomatoes
  • 1 cup carrots, chopped
  • 2 cups cucumbers, skinned and chopped
  • 2 cups white onions, rinsed with hot water
  • 1 clove garlic
  • 1 raw fresno chile
  • ¼ cup lime juice
  • 1½ teaspoons sherry vinegar
  • 4 cups Sacramento tomato juice
  • ½ cup rustic style bread, torn
  • ¼ cup sea salt, preferably Jacobsen
  • 12 ounces Dungeness crab
  • ⅔ cup cilantro, divided
  • 3 tablespoons olive oil
Optional Ingredients
  • Additional cucumber and tomato to garnish, optional
  1. Heat the oven to 400°F. Roast the poblano until the skin is blistered and the flesh is soft, about 30 minutes. Cool, peel and seed the chile.
  2. Combine the tomatoes, carrots, cucumbers, onions, garlic, fresno, poblano, lime juice, sherry vinegar, tomato juice, bread, salt and ⅓ cup cilantro in a food processor and purée until smooth. Chill the soup in the refrigerator for at least 30 minutes.
  3. Place 2 ounces of crab into each of 6 bowls and evenly distribute the soup on top. Garnish with the remaining cilantro and olive oil (plus tomato and cucumber, if using) to serve.
Calories per Serving 217
Total Fat 8.4 g
Saturated Fat 1.2 g
Trans Fat 0.0 g
Cholesterol 33.5 mg
Total Carbohydrates 24.2 g
Dietary Fiber 4.6 g
Total Sugars 13.1 g
Sodium 1,199.3 mg
Protein 14.3 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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