Neptune Gazpacho

This cold seafood gazpacho swaps the traditional bread-thickened base for a briny combo of tomato juice and clam juice that tastes like the ocean met a summer garden.

Frozen cream cheese gets coarsely grated right into the bowl, where it slowly melts into the chilled liquid overnight and creates little pockets of richness you’ll hit with every spoonful. The avocado adds silky body while fresh dill and red wine vinegar keep everything bright and snappy.

Don’t rush the overnight chill. That long rest lets the cucumber and scallions release their juices into the broth, building layers of flavor a quick stir can’t replicate.

Kitchen Tips

• Grate the cream cheese straight from the freezer. Soft cream cheese clumps instead of distributing evenly through the soup.
• Dice the avocado just before serving to prevent browning. A squeeze of lemon helps too.
• The hot sauce is mild here. Taste after chilling and adjust, since cold dulls heat.

Variations

• Swap shrimp for lump crab or diced lobster for an even more luxurious finish.
• Add roasted corn kernels for a sweet, smoky crunch.
• Use coconut cream instead of cream cheese for a dairy-free version.