Info
- Course: Cold Appetizer, Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 7 Times
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Seafood Gazpacho
Cookbook
The inspiration for this dish came from a Gourmet magazine recipe called Mexican Seafood Cocktail that we often served to guests as an appetizer in the dining room at the magazine. You could substitute any kind of seafood for the shrimp and crabmeat or replace them with cooked fish, or any cooked protein, such as chicken, pork, or beef, for that matter.
Yield : Makes 6½ cups, 4 servings
Prep Time : 30 minutes
Cooking Time : 30 minutes
Ingredients
- ¼ cup Garlic Croutons (recipe follows) or store-brought garlic-flavored croutons
- 6-inch piece seedless English cucumber
- 1 large green bell pepper
- 1 garlic clove
- 3 cups canned tomato clam juice, chilled
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon sugar
- ½ teaspoon Tabasco
- Kosher salt and freshly ground black pepper
- ½ pound cooked, shelled, and deveined medium shrimp (see Jenn's "Boiled" Shrimp in Notes)
- ½ pound lump crabmeat
Garlic Croutons:
- 2 slices firm white bread
- 2 tablespoons extra virgin olive oil
- 2 pressed cloves garlic
- ½ teaspoon sweet paprika
- ¼ teaspoon kosher salt
Directions
1. Make the Garlic Croutons. Preheat the oven to 300°F. Trim the crusts from 2 slices firm white bread (about 3 ounces) and cut the bread into ¾-inch squares. Combine 2 tablespoons extra virgin olive oil, 2 pressed garlic cloves (about 2 teaspoons), ½ teaspoon sweet paprika, and ¼ teaspoon kosher salt in a small bowl. Add the bread and toss until the pieces are evenly coated. Spread out the croutons on a large, ungreased rimmed baking sheet and bake for 15 to 20 minutes, or until the bread squares are crisp and beginning to brown. Let cool.
2. Coarsely chop enough of the cucumber, with the skin left on, and the bell pepper to make ½ cup of each. Finely chop the rest (about 1 cup of each). Smash the garlic and remove the skin.
3. Combine 1 cup tomato-clam juice, the coarsely chopped cucumber and bell pepper, the lemon juice, olive oil, vinegar, sugar, garlic, and hot sauce in a blender. Blend until the vegetables are pureed. Stir in the remaining 2 cups tomato-clam juice. Add 1 teaspoon salt and black pepper to taste.
4. Quarter the shrimp crosswise. Combine the tomato mixture, shrimp, crabmeat, and the remaining cucumber and bell pepper in a glass or metal bowl. Set the bowl into a bowl of ice and water for 10 minutes to quick-chill the soup.
5. To serve, divide the chilled soup among 4 large chilled seafood cocktail glasses or soup plates and top with the croutons.
Notes
Jenn’s “Boiled” Shrimp: Bring a pot of highly salted water to a boil. Add fresh peeled and deveined shrimp and simmer until the shrimp turn color and are just cooked through (cut one open to make sure it is not translucent in the center), 3 to 4 minutes. (We usually cook what are referred to as large shrimp, so adjust the timing if your shrimp are smaller larger.) Drain the shrimp and transfer immediately to a bowl of ice and water and let chill for 10 minutes. Drain, pat dry, and use in whatever recipe you are making.
© 2010 Sara Moulton Enterprises, Inc.
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
382 kcal
14 % daily value
87 % daily value
2 % daily value
620 mg
62 mg
26 g
9 g
2 g
32 g
143 mg
1426 mg
2 g
16 g
17 % daily value
