Shellfish Gazpacho

Author: chefs-mate Cooking Method: Roasting Cuisine: Spanish Courses: Salads

Difficulty: Advanced

Servings: 4 Calories: 466.8

Description

This vibrant Shellfish Gazpacho reimagines the classic Spanish cold soup by adding generous portions of grilled shrimp, scallops, clams, and mussels. The base is a smooth, silky blend of chilled tomato juice, cucumber, garlic, and a touch of mayonnaise for creaminess, brightened with sherry vinegar and tabasco. Roasted red peppers add a sweet, smoky depth that complements the briny seafood. Served chilled in bowls with the shellfish arranged atop, it's a stunning, elegant dish perfect for hot summer evenings, garden parties, or as a light main course.

Directions

Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the shrimp and scallops to the skillet. Cover and cook until opaque and cooked through, about 4 minutes.
Remove the shrimp and scallops from the skillet and place them in the refrigerator to chill completely.
Add the clams, mussels, white wine, sherry vinegar, chopped onion, and 2 tablespoons of minced garlic to the same skillet. Cover.
Increase the heat to high and cook until the shellfish shells open, about 5 minutes. Discard any shells that do not open.
Remove the skillet from the heat. Remove the shellfish meat from the shells and add it to the shrimp and scallops in the refrigerator to chill.
Transfer the liquid, onions, and garlic from the skillet to a food processor or blender.
Add the peeled and seeded cucumber, Tabasco sauce, 1 teaspoon of minced garlic, and 1 cup of tomato juice to the blender. Blend until completely smooth.
Add the mayonnaise to the blender and blend until fully incorporated. Taste and adjust seasoning with salt and pepper as desired.
Pour the blended mixture into a large bowl and stir in the remaining 2 cups of tomato juice. Cover and place in the refrigerator to chill for at least 2 hours.
While the soup chills, roast the red peppers under a broiler or on a gas flame until the skins are blackened and blistered.
Place the roasted peppers in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin and remove seeds. Slice into halves or quarters and refrigerate to chill.
Brush the rounds of French bread with the remaining olive oil and toast them under the broiler until golden brown. Set aside to cool.
To serve, arrange 2 shrimp and 2 scallops inside a roasted pepper half and place in soup bowls.
Spoon the chilled gazpacho around the peppers in the bowls.
Arrange the chilled clams and mussels in the soup.
Place the toasted bread croutons on top of the peppers.
Serve immediately while the soup is well-chilled.

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.

Note

Ensure all shellfish are purged of sand before cooking. Scrub mussels and clams under cold running water and remove any "beards" from mussels.

This dish is best served cold. Prepare the gazpacho base and chill it several hours in advance, or even overnight, for the best flavor development.

If you prefer a thinner consistency, add more tomato juice or a splash of cold water. For a richer texture, increase the amount of mayonnaise.

Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 2 days. Do not store the shellfish in the soup if leftovers are expected, as they will continue to cook and become rubbery. Add fresh shellfish when serving leftovers if possible.

Shellfish Gazpacho