SEAFOOD GAZPACHO
Steps:
- 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. 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. 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. To serve, divide the chilled soup among 4 large chilled seafood cocktail glasses or soup plates and top with the croutons.
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Check it out »#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #appetizers #soups-stews #seafood #vegetables #dinner-party #summer #shrimp #crab #food-processor-blender #dietary #seasonal #low-saturated-fat #low-calorie #low-carb #low-in-something #shellfish #onions #peppers #tomatoes #brunch #equipment #small-appliance #presentation #served-cold
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