Home -> [Seafood, Shellfish, Soups & Stews, Spanish, Western European] -> [Shellfish gazpacho Recipe]
 
 

Shellfish gazpacho
Artist: _
Categories: Seafood, Shellfish, Soups & Stews, Spanish, Western European
Yield: 4
Rating: 0
Print Recipe
Favorites Add to Favorites
Ingredients:
4 tbspOlive oil
8 Shrimp
8 largeScallops
8 smallClams
-(littlenecks or Manilas)
8 Mussels
1 cupWhite wine
2 tbspSherry vinegar
1 smallOnion, chopped
2 tbspMinced garlic
1 medCucumber, peeled and seeded
2 dashTabasco sauce (or more)
1 tspMinced garlic
3 cupTomato juice
1/4 cupMayonnaise
Salt and pepper, as desired
2 largeRed peppers
8 Rounds of French bread
Procedures:
1Heat 2 tablespoons olive oil in a skillet over medium heat and add shrimp and scallops.
2Cover and cook until shrimp and scallops are cooked, about 4 minutes.
3Remove shrimp and scallops and place in the refrigerator to chill.
4Add clams, mussels, white wine, vinegar, onion and garlic to pan; cover.
5Increase heat to high and cook until the shells open, about 5 minutes.
6Remove from heat.
7Remove shellfish and add them to the shrimp and scallops in the refrigerator to chill.
8Transfer the rest of the contents of the pan to a food processor or blender.
9Add the cucumber, tabasco, garlic and 1 cup tomato juice and blend until smooth.
10Add the mayonnaise, blend until incorporated and taste for salt and pepper.
11Pour the mixture into a bowl, add remaining juice and place in the refrigerator to chill.
12Roast the peppers, remove the skin and seeds and place in the refrigerator to chill.
13Brush the rounds of bread with remaining olive oil, toast them under a broiler and set aside to cool.
14When it"s time for dinner, arrange 2 shrimp and 2 scallops in a pepper half and place in soup bowls.
15Spoon some gazpacho around the peppers and arrange the clams and mussels in the soup.
16Place the croutons on the peppers.
17Serve well-chilled.
 
 
 
 

Google