Recipes

Seafood Gazpacho

piday
See all piday Recipes

Post a Review
Add to Recipe Box

Print

Add To Recipe Box: (Save recipe and add a personal "tag" to help you quickly sort and find this recipe later on.)

Add Tag:   

Post Review: 

• 2 lbs tomatoes
• 1 red bell pepper, chopped
• 1/2 cup cucumber, peeled and seeded and chopped
• 1/4 cup red onion, finely chopped
• 1 TBSP garlic cloves, minced
• 1 jalepeno, finely minced(no seeds)optional
• 1/2 pound cherry tomatoes, quartered
• 2 TBSP red wine vinegar
• 4 oz small shrimp, cleaned
• 4 oz bay scallops
• 1/2 cup clam juice
• salt and pepper to taste

In a blender or food processor, puree the large tomatoes, 1/2 cup of the bell pepper, 1/4 cup of the cucumber, 2 TBSP of the onion, the garlic and the jalepeno.

Transfer the puree to a bowl and stir in the cherry tomatoes and stir in the remaining bell pepper, cucumner and onion.

Stir in the vinegar, and clam juice. Season to taste salt and pepper. Chill this while you prepare the seafood.

Bring a saucepan of salted water to a boil. Add the shrimp and scallops and boil until just cooked about 1 minute. Drain out the water. Chop the shrimp in half and stir in the shrimp and scallops into the gazpacho. Chill the soup for three hours or preferably overnight. Make 6 cups.