This refreshing Shellfish Gazpacho reimagines the classic Spanish cold soup by adding a luxurious layer of fresh seafood. The base is a vibrant, chilled blend of ripe tomatoes, cucumbers, and bell peppers, seasoned with garlic and sherry vinegar for a bright, acidic kick. Poached shrimp, tender scallops, and briny clams are nestled into the cold broth, creating a delightful contrast in temperature and texture. It is an elegant yet effortless dish perfect for hot summer evenings, light lunches, or as a sophisticated starter for a dinner party. The combination of the smooth, chilled soup and the firm, sweet shellfish makes this a memorable culinary experience that balances freshness with richness.
Shellfish Gazpacho
Description
This refreshing Shellfish Gazpacho reimagines the classic Spanish cold soup by adding a luxurious layer of fresh seafood. The base is a vibrant, chilled blend of ripe tomatoes, cucumbers, and bell peppers, seasoned with garlic and sherry vinegar for a bright, acidic kick. Poached shrimp, tender scallops, and briny clams are nestled into the cold broth, creating a delightful contrast in temperature and texture. It is an elegant yet effortless dish perfect for hot summer evenings, light lunches, or as a sophisticated starter for a dinner party. The combination of the smooth, chilled soup and the firm, sweet shellfish makes this a memorable culinary experience that balances freshness with richness.Ingredients
Directions
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Bring a pot of salted water to a gentle simmer.
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Add the clams and cook until they open, about 3-5 minutes. Remove clams and reserve the cooking liquid.
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In the same reserved clam broth, gently poach the shrimp and scallops until just opaque and firm, about 2-3 minutes. Remove immediately to prevent overcooking.
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While the seafood cooks, blend tomatoes, cucumber, bell pepper, garlic, sherry vinegar, and olive oil in a blender until smooth.
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Strain the blended mixture through a fine-mesh sieve into a bowl to remove seeds and pulp for a silky texture.
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Chill the gazpacho base in the refrigerator for at least 30 minutes.
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Ladle the cold gazpacho into serving bowls.
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Top each bowl with the poached shrimp, scallops, and clams.
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Drizzle with a little extra olive oil and garnish with fresh herbs if desired.
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Serve immediately while the broth is cold and the seafood is fresh.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 466.8kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 3.1g16%
- Cholesterol 140.2mg47%
- Sodium 2653.6mg111%
- Total Carbohydrate 16.0g6%
- Dietary Fiber 0.0g0%
- Sugars 11.8g
- Protein 52.4g105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
