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Neptune Gazpacho

Neptune Gazpacho recipe image
This unique Neptune Gazpacho offers a cool, creamy texture with a vibrant blend of tomato and cucumber flavors. Unlike traditional red gazpachos, this version incorporates cream cheese for richness and bay shrimp for a savory seafood twist. The combination of olive oil, red wine vinegar, and fresh dill creates a complex, bright profile that is perfect for warm summer evenings. It serves beautifully as a light appetizer or a standalone meal, offering a sophisticated yet simple dining experience. Garnished with fresh shrimp, it presents an elegant look while remaining easy to prepare. Chill thoroughly to allow the flavors to meld harmoniously before serving.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 21.6
Dietary: Gluten-free
Description
This unique Neptune Gazpacho offers a cool, creamy texture with a vibrant blend of tomato and cucumber flavors. Unlike traditional red gazpachos, this version incorporates cream cheese for richness and bay shrimp for a savory seafood twist. The combination of olive oil, red wine vinegar, and fresh dill creates a complex, bright profile that is perfect for warm summer evenings. It serves beautifully as a light appetizer or a standalone meal, offering a sophisticated yet simple dining experience. Garnished with fresh shrimp, it presents an elegant look while remaining easy to prepare. Chill thoroughly to allow the flavors to meld harmoniously before serving.
Ingredients
  • 2 cup Tomato juice
  • 1 cup Clam juice
  • 1 whole Cucumber, peeled, seeded, and diced
  • 3 whole Scallions, thinly sliced
  • 2 tbsp Virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Sugar
  • 1 tbsp Fresh dill, chopped
  • 1 clove Garlic, crushed and chopped
  • 4 oz Cream cheese, frozen hard and coarsely grated
  • 1 whole Avocado, peeled, pitted, and diced
  • 0.5 tsp Tabasco sauce
  • 0.75 cup Bay shrimp, cooked
Directions
  1. 1
    In a large bowl, combine the tomato juice, clam juice, diced cucumber, sliced scallions, olive oil, red wine vinegar, sugar, chopped dill, crushed garlic, and grated cream cheese.
  2. 2
    Gently stir the mixture until the cream cheese is fully incorporated and the ingredients are well blended.
  3. 3
    Fold in the diced avocado carefully to maintain its shape.
  4. 4
    Cover the bowl and place it in the refrigerator to chill overnight, allowing the flavors to meld.
  5. 5
    Before serving, gently stir the gazpacho one last time.
  6. 6
    Ladle the chilled soup into serving bowls and garnish with the cooked bay shrimp floating on top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 21.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 4.7g2%
Dietary Fiber 1.4g6%
Sugars 3.1g
Protein 1.1g3%

* 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

For best results, freeze the cream cheese before grating; this makes it easier to grate into fine shreds that blend smoothly into the cold liquid.

To prevent the avocado from browning, add a squeeze of lemon juice to the diced avocado before folding it into the soup, or add it just before serving.

This dish is best served very cold. If making ahead, keep it refrigerated until ready to serve.

Ensure the bay shrimp are cooked and cooled before adding them as a garnish to maintain the cold temperature of the soup.

Keywords: gazpacho, shrimp, cold soup, tomato, cucumber, cream cheese, dill, seafood, summer, appetizer, refreshing, chilled, olive oil, vinegar, avocado, spanish style, light meal
Read it online: https://www.chefs-mate.com/recipe/neptune-gazpacho-2/