This Creole Spiced Seafood Gazpacho is a vibrant, chilled soup that captures the essence of coastal summer dining. Unlike traditional blended gazpachos, this version features a rich, strained tomato base infused with Creole spices like cayenne, paprika, and thyme, creating a warm yet refreshing flavor profile. The broth is served cold, topped with raw, high-quality seafood such as shrimp, scallops, or octopus, alongside crisp cucumber, bell peppers, and red onion. The texture is a delightful contrast between the silky, smooth soup and the firm, fresh ingredients. It&# 226;ÂÂs an elegant yet simple dish perfect for hot afternoons, light lunches, or as an impressive starter for dinner parties. The balance of acidity from the tomatoes and brightness from fresh herbs makes it incredibly satisfying without being heavy.
Creole Spiced Seafood Gazpacho
Description
This Creole Spiced Seafood Gazpacho is a vibrant, chilled soup that captures the essence of coastal summer dining. Unlike traditional blended gazpachos, this version features a rich, strained tomato base infused with Creole spices like cayenne, paprika, and thyme, creating a warm yet refreshing flavor profile. The broth is served cold, topped with raw, high-quality seafood such as shrimp, scallops, or octopus, alongside crisp cucumber, bell peppers, and red onion. The texture is a delightful contrast between the silky, smooth soup and the firm, fresh ingredients. It&# 226;ÂÂs an elegant yet simple dish perfect for hot afternoons, light lunches, or as an impressive starter for dinner parties. The balance of acidity from the tomatoes and brightness from fresh herbs makes it incredibly satisfying without being heavy.Ingredients
Directions
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Blanch the peeled Creole tomatoes in boiling water for 30 seconds, then transfer to an ice bath to shock and cool.
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Drain the tomatoes and chop them roughly before blending with Creole spices (cayenne, paprika, thyme), olive oil, vinegar, and salt until completely smooth.
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Strain the blended tomato mixture through a fine-mesh sieve into a large bowl to remove any seeds or pulp, creating a silky broth.
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Refrigerate the strained tomato broth for at least 2 hours, or until thoroughly chilled.
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Prepare the seafood (such as raw shrimp, scallops, or octopus) by cleaning and slicing them into bite-sized pieces, keeping them chilled.
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Dice crisp vegetables like cucumber, red bell pepper, and red onion into small, uniform cubes.
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Ladle the cold tomato broth into serving bowls.
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Arrange the raw seafood and diced vegetables neatly on top of the broth.
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Garnish with fresh herbs like cilantro or parsley and serve immediately while the broth is cold.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 51.1kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.2mg1%
- Total Carbohydrate 11.1g4%
- Dietary Fiber 3.4g14%
- Sugars 7.4g
- Protein 2.6g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
