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.
Shellfish Gazpacho
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
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Heat 2 tablespoons of olive oil in a large skillet over medium heat.
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Add the shrimp and scallops to the skillet. Cover and cook until opaque and cooked through, about 4 minutes.
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Remove the shrimp and scallops from the skillet and place them in the refrigerator to chill completely.
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Add the clams, mussels, white wine, sherry vinegar, chopped onion, and 2 tablespoons of minced garlic to the same skillet. Cover.
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Increase the heat to high and cook until the shellfish shells open, about 5 minutes. Discard any shells that do not open.
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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.
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Transfer the liquid, onions, and garlic from the skillet to a food processor or blender.
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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.
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Add the mayonnaise to the blender and blend until fully incorporated. Taste and adjust seasoning with salt and pepper as desired.
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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.
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While the soup chills, roast the red peppers under a broiler or on a gas flame until the skins are blackened and blistered.
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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.
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Brush the rounds of French bread with the remaining olive oil and toast them under the broiler until golden brown. Set aside to cool.
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To serve, arrange 2 shrimp and 2 scallops inside a roasted pepper half and place in soup bowls.
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Spoon the chilled gazpacho around the peppers in the bowls.
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Arrange the chilled clams and mussels in the soup.
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Place the toasted bread croutons on top of the peppers.
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Serve immediately while the soup is well-chilled.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 467kcal
- % Daily Value *
- Total Fat 19.5 gg30%
- Saturated Fat 3.1 gg16%
- Cholesterol 140 mgmg47%
- Sodium 2654 mgmg111%
- Total Carbohydrate 16 gg6%
- Dietary Fiber 0 gg0%
- Sugars 11.8 gg
- Protein 52.4 gg105%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
