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Shellfish Gazpacho

Shellfish Gazpacho recipe image
This refreshing Shellfish Gazpacho reimagines the classic Spanish cold soup by adding a luxurious layer of fresh seafood. The base is a vibrant, chilled blend of ripe tomatoes, cucumbers, and bell peppers, seasoned with garlic and sherry vinegar for a bright, acidic kick. Poached shrimp, tender scallops, and briny clams are nestled into the cold broth, creating a delightful contrast in temperature and texture. It is an elegant yet effortless dish perfect for hot summer evenings, light lunches, or as a sophisticated starter for a dinner party. The combination of the smooth, chilled soup and the firm, sweet shellfish makes this a memorable culinary experience that balances freshness with richness.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 466.8
Dietary: Gluten-free
Description
This refreshing Shellfish Gazpacho reimagines the classic Spanish cold soup by adding a luxurious layer of fresh seafood. The base is a vibrant, chilled blend of ripe tomatoes, cucumbers, and bell peppers, seasoned with garlic and sherry vinegar for a bright, acidic kick. Poached shrimp, tender scallops, and briny clams are nestled into the cold broth, creating a delightful contrast in temperature and texture. It is an elegant yet effortless dish perfect for hot summer evenings, light lunches, or as a sophisticated starter for a dinner party. The combination of the smooth, chilled soup and the firm, sweet shellfish makes this a memorable culinary experience that balances freshness with richness.
Ingredients
  • 4 tablespoon Olive oil
  • 8 Shrimp
  • 8 lg Scallops
  • 8 small Clams
Directions
  1. 1
    Bring a pot of salted water to a gentle simmer.
  2. 2
    Add the clams and cook until they open, about 3-5 minutes. Remove clams and reserve the cooking liquid.
  3. 3
    In the same reserved clam broth, gently poach the shrimp and scallops until just opaque and firm, about 2-3 minutes. Remove immediately to prevent overcooking.
  4. 4
    While the seafood cooks, blend tomatoes, cucumber, bell pepper, garlic, sherry vinegar, and olive oil in a blender until smooth.
  5. 5
    Strain the blended mixture through a fine-mesh sieve into a bowl to remove seeds and pulp for a silky texture.
  6. 6
    Chill the gazpacho base in the refrigerator for at least 30 minutes.
  7. 7
    Ladle the cold gazpacho into serving bowls.
  8. 8
    Top each bowl with the poached shrimp, scallops, and clams.
  9. 9
    Drizzle with a little extra olive oil and garnish with fresh herbs if desired.
  10. 10
    Serve immediately while the broth is cold and the seafood is fresh.

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.

Keywords: shellfish, gazpacho, shrimp, scallops, clams, cold soup, spanish, summer recipe, seafood, tomato broth, refreshing, appetizer, light meal, chilled, vegetables
Read it online: https://www.chefs-mate.com/recipe/shellfish-gazpacho/