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Shellfish Gazpacho

 

11

Yield

4

servings

Prep

30

min

Cook

10

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

4 tablespoons olive oil
8 each shrimp
*
8 large scallops
*
8 small clams, littleneck
manilas
*
8 each mussels
*
1 cup white wine
*
2 tablespoons sherry vinegar
1 small onions
chopped
2 tablespoons garlic
minced
1 medium cucumbers
peeled and seeded
2 dash red hot pepper sauce
*
1 teaspoon garlic
minced
3 cups tomato juice
¼ cup mayonnaise
1 x salt and black pepper
to taste
*
2 large sweet red bell peppers
8 each french bread
rounds of
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 53744% of calories from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 757mg 32%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 87g
Vitamin A 79% Vitamin C 276%
Calcium 10% Iron 72%
* based on a 2,000 calorie diet How is this calculated?

 

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