Shellfish Gazpacho
Submitted by grannyx05
Chilled shellfish gazpacho with shrimp, scallops, clams, and mussels served in roasted pepper halves with cucumber-tomato broth and olive oil croutons. A stunning cold summer seafood soup.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis is gazpacho dressed up for a dinner party. Shrimp, scallops, clams, and mussels all make an appearance, chilled and arranged in roasted red pepper halves with a cold cucumber-tomato broth poured around them like a moat.
The broth is blended smooth from the shellfish cooking liquid, cucumber, tomato juice, garlic, sherry vinegar, and a touch of mayonnaise for body. A dash of hot sauce keeps things lively.
Olive oil croutons perch on top of the pepper boats. Every element is served ice cold, making this the ultimate hot-weather showpiece that looks like it took all day but comes together in under an hour.
Chef Tips
- Cook the shrimp and scallops just until done, about 4 minutes; overcooking makes them rubbery when served cold
- Chill everything thoroughly before plating; this soup must be served very cold
- Roast the peppers under the broiler and peel them while warm for easy skin removal
- The mayonnaise gives the broth a subtle creaminess; don’t skip it even though it sounds unusual
Ingredients
Directions
Heat 2 tablespoons olive oil in a skillet over medium heat and add shrimp and scallops.
Cover and cook until shrimp and scallops are cooked, about 4 minutes.
Remove shrimp and scallops and place in the refrigerator to chill.
Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover.
Increase heat to high and cook until the shells open, about 5 Remove from heat. Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill. Transfer the rest of the contents of the pan to a food processor or blender. Add the cucumber, tabasco, garlic and 1 cup tomato juice and blend until smooth. Add the mayonnaise, blend until incorporated and taste for salt and pepper. Pour the mixture into a bowl, add remaining juice and place in Roast the peppers, remove the skin and seeds and place in the refrigerator to chill. Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool. When it’s time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls. Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup. Place the croutons on the peppers. Serve well-chilled.
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