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Neptune Gazpacho

Neptune Gazpacho recipe image
This refreshing Neptune Gazpacho is a unique twist on the classic Spanish cold soup, featuring a rich base of tomato and clam juice blended with creamy avocado and sharp cream cheese. The addition of fresh cucumber, scallions, and dill provides a crisp, herbaceous contrast to the briny seafood flavors. Perfect for hot summer days or as an elegant starter for a seafood dinner, this dish requires no cooking, just simple preparation and chilling. The flavors meld beautifully overnight, creating a smooth, velvety texture that is both comforting and invigorating. Garnished with tender bay shrimp, it offers a complete meal in a bowl that is as visually stunning as it is delicious.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 110.4
Dietary: Gluten-free
Description
This refreshing Neptune Gazpacho is a unique twist on the classic Spanish cold soup, featuring a rich base of tomato and clam juice blended with creamy avocado and sharp cream cheese. The addition of fresh cucumber, scallions, and dill provides a crisp, herbaceous contrast to the briny seafood flavors. Perfect for hot summer days or as an elegant starter for a seafood dinner, this dish requires no cooking, just simple preparation and chilling. The flavors meld beautifully overnight, creating a smooth, velvety texture that is both comforting and invigorating. Garnished with tender bay shrimp, it offers a complete meal in a bowl that is as visually stunning as it is delicious.
Ingredients
  • 2 cup Tomato juice
  • 2 cup Clam juice
  • 1 Cucumber; peeled, seeded,
  • 3 bunch Scallions; thinly sliced
  • 2 tbsp Virgin olive oil
  • 2 tbsp Red wine vinegar
  • 1 tbsp Sugar
  • 1 tbsp Fresh dill, chopped
  • 1 Garlic clove; crushed, - and chopped
  • 4 oz Cream cheese; frozen hard, - and then coarsely grated
  • 1 Avocado; peeled, pitted and - diced medium
  • 0.5 tsp Tabasco sauce
  • 3/4 cup Bay shrimp, cooked
Directions
  1. 1
    Peel and seed the cucumber, then dice it into small pieces.
  2. 2
    Thinly slice the scallions and chop the fresh dill.
  3. 3
    Crush and finely chop the garlic clove.
  4. 4
    Freeze the cream cheese until hard, then coarsely grate it.
  5. 5
    Peel, pit, and dice the avocado.
  6. 6
    In a large bowl, combine the tomato juice, clam juice, diced cucumber, scallions, olive oil, red wine vinegar, sugar, dill, garlic, grated cream cheese, diced avocado, and Tabasco sauce.
  7. 7
    Gently mix all the ingredients together until well combined.
  8. 8
    Cover the bowl and place it in the refrigerator to chill overnight.
  9. 9
    Just before serving, ladle the chilled soup into bowls.
  10. 10
    Garnish each serving with the cooked bay shrimp floating on top.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 110.4kcal
% Daily Value *
Total Fat 2.0g4%
Saturated Fat 0.4g2%
Cholesterol 31.2mg11%
Sodium 903.6mg38%
Total Carbohydrate 7.8g3%
Dietary Fiber 1.4g6%
Sugars 3.7g
Protein 15.5g31%

* 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 texture, ensure the cream cheese is thoroughly frozen before grating to prevent it from becoming too soft and difficult to handle.

The soup improves in flavor when chilled overnight, allowing the ingredients to meld together.

Make sure the bay shrimp are cooked and chilled before adding them as a garnish to maintain the cold temperature of the soup.

If the soup is too thick, you can add a little more clam juice or water to reach your desired consistency.

Keywords: gazpacho, cold soup, seafood, shrimp, clam juice, avocado, cucumber, tomato juice, summer, chilled, appetizer, spanish, no cook, dill, scallions
Read it online: https://www.chefs-mate.com/recipe/neptune-gazpacho/