California Crab Gazpacho

Serves: 4
WW Points: 4

1 pound crab meat (reserve)
1 cup celery -- chopped
1/2 bunch parsley -- chopped (Italian, if possible)
1/4 cup red wine vinegar
1 (32-ounce) bottle or can V-8 juice
1 cup tomatoes -- chopped
3 cloves garlic -- minced or pressed
1 cup bell pepper -- chopped
1 cucumber -- chopped
1 cup chicken broth
1/4 teaspoon salt and pepper (or to taste)
Juice of 2 lemons
Zest of 1 lemon -- finely chopped

Lemon wedges
Parsley sprigs

This soup, traditionally served chilled, may be smooth or chunky. For smooth gazpacho, blend all ingredients (except crab) in blender or food processor until smooth. Gently fold in crab meat before serving. For chunky soup, mix together all ingredients, then gently fold in crab meat. Chill well before serving.

Nutritional Analysis:
Per Serving: 207 Calories; 2g Fat (9.9% calories from fat); 28g Protein; 20g Carbohydrate; 4g Dietary Fiber; 101mg Cholesterol; 1523mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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