Best Seafood Gazpacho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREOLE SPICED SEAFOOD GAZPACHO



Creole Spiced Seafood Gazpacho image

Provided by Emeril Lagasse

Yield 6 to 8 servings

Number Of Ingredients 28

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
1 pound medium shrimp, peeled, tail-off, and cooked
1 pound lump crab meat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad, recipe follows
2 red peppers, rough chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro
2 cups V-8 juice
1/2 cup to 1 cup Absolute Pepper Vodka
2 tablespoons Worcestershire sauce
Juice of 4 lemons
Dash of Liquid Crab Boil
Cayenne
Salt and pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

Steps:

  • In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

SEAFOOD GAZPACHO



Seafood Gazpacho image

This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.

Provided by Geema

Categories     Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups fresh breadcrumbs
3 cloves garlic, minced
1 cucumber, peeled,seeded and diced
2 sweet red peppers, seeded and diced
3 jalapeno peppers, seeded and diced
1 medium red onion, chopped
5 ripe tomatoes, seeded and chopped
5 cups tomato juice
4 limes, juice of
1/2 cup olive oil
1 tablespoon cumin
salt and pepper
1 lb cooked shrimp or 1 lb crab
1 ripe avocado, peeled and diced

Steps:

  • Combine the bread crumbs and garlic and set aside.
  • Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
  • Pour in the tomato juice and lime juice and stir to combine.
  • Add the bread crumb mixture and stir in the oil.
  • Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
  • Season with cumin and salt and pepper to taste.
  • Refrigerate until cold.
  • Just before serving, stir in the crabmeat and avocado.

Nutrition Facts : Calories 313.5, Fat 15.8, SaturatedFat 2.4, Cholesterol 88.3, Sodium 594, Carbohydrate 30.6, Fiber 4.6, Sugar 9.8, Protein 15

GAZPACHO - REAL SEAFOOD NAPLES RECIPE



Gazpacho - Real Seafood Naples Recipe image

Provided by á-178825

Number Of Ingredients 14

32 oz chopped tomatoes
16 oz V8 juice
16 oz tomato juice
2 oz cider vinegar
2 oz EVOO
.4 oz iodized salt
. 2 oz minced garlic
.3 oz jalapeños or more to taste
.4 oz minced cilantro
2/3 cucumber, sm dice
1/2 red onion, sm dice
1 lg green pepper
1/4 sm red pepper, sm dice
1/2 yellow pepper, sm dice

Steps:

  • Stir together in holding container. Cover & store in refrigerator..

GAZPACHO AND SEAFOOD COCKTAIL WITH FLAVORED POPCORN



Gazpacho and Seafood Cocktail with Flavored Popcorn image

Entertaining Notes: Have the gazpacho and popcorn ready to go, and when your guests arrive, just ladle it up. The gazpacho is cold, the popcorn is warm. Simply add a handful to each bowl and mix it in for a flavor and texture pop. A mind-blowing pair sure to get your guests talking!

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 53m

Yield 6 to 8 servings

Number Of Ingredients 23

1/2 cup popping corn
Drizzle olive oil
Salt
3 cups tomato juice or tomato vegetable juice blend
2 tablespoons fresh lemon juice
1 cup (1/2 bulb) finely diced fennel
1 cup (1 medium) finely diced, peeled, seeded cucumber
1/2 cup (1/2 small) finely diced red onion
1/2 cup (2 medium stalks) finely diced celery
Gray salt
Fresh coarsely ground black pepper
3 tablespoons extra-virgin olive oil
8 ounces halibut fillet, cut into 1/2-inch pieces
1 tablespoon minced garlic
2 to 3 tablespoons minced, seeded jalapeno
8 ounces medium shrimp, peeled, de-veined, and cut into 1-inch pieces
1 can (6.5 ounces) clam juice
1/4 cup dry white wine
1 pint tiny, ripe cherry tomatoes (preferably Sweet 100s), each quartered
2 tablespoons finely chopped fennel fronds
2 tablespoons finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh basil leaves
1 tablespoon sherry vinegar

Steps:

  • Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside.
  • In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste. Place it in the refrigerator to chill.
  • In a 10-inch skillet over high heat, warm 2 tablespoons olive oil. Season the halibut with salt and pepper, to taste. Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes. Stir the halibut briefly and cook for 30 seconds longer. Remove the halibut with a slotted spoon. Add remaining 1 tablespoon olive oil to the pan. When the oil is hot, add the garlic and cook until light brown, stirring. Add the jalapeno and cook for 15 seconds, stirring. Add the shrimp and season with salt and pepper. Stir and cook until barely done, about 1 1/2 minutes. Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds. Remove the shrimp from the pan. Continue until the liquid is reduced by half. Return the halibut and shrimp to the pan and stir to coat them with the liquid. Remove the pan from the heat and allow the mixture to cool.
  • When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables. Spoon the tomato mixture into bowls and top with the cooled seafood mixture. Garnish with a handful of popcorn.

MEXICAN-INSPIRED SEAFOOD GAZPACHO



Mexican-Inspired Seafood Gazpacho image

Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons.

Provided by Sandi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 8h30m

Yield 4

Number Of Ingredients 10

1 (64 ounce) bottle tomato and clam juice cocktail
¼ cup ketchup
lemons, juiced
1 tablespoon chopped fresh cilantro
1 large cucumber, seeded and diced
½ pound cooked small shrimp
4 ounces imitation crabmeat, chopped
1 green bell pepper, chopped
1 avocado - peeled, pitted, and diced
1 tomato, diced

Steps:

  • Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.

Nutrition Facts : Calories 440 calories, Carbohydrate 72.8 g, Cholesterol 116.3 mg, Fat 8.4 g, Fiber 6.9 g, Protein 19.3 g, SaturatedFat 1.3 g, Sodium 2297.2 mg, Sugar 25 g

GAZPACHO WITH MASHED AVOCADO AND SMOKED SEAFOOD



Gazpacho with Mashed Avocado and Smoked Seafood image

Provided by Emeril Lagasse

Time 53m

Yield about 10 servings

Number Of Ingredients 41

1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons sour cream
3/4 teaspoon chopped fresh parsley
3/4 teaspoon chopped fresh cilantro
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 1/2 pounds ripe tomatoes, finely chopped (about 3 1/2 cups)
2 cups peeled, seeded and finely chopped cucumbers
1 cup finely chopped yellow onions
3/4 cup finely chopped red bell peppers
3/4 cup finely chopped yellow bell peppers
1/2 cup finely chopped green bell peppers
1 (14-ounce) can peeled plum tomatoes and their liquid
1 (16-ounce) can tomato vegetable juice
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons chili powder
2 teaspoons minced garlic
4 teaspoons seeded and minced jalapeno peppers
1/3 cup plus 2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1/2 pound peeled and deveined medium shrimp
1/2 pound squid, cut into 1/4-inch-thick rings
Essence, recipe follows
1 pound ripe avocados, peeled, seeded, and chopped
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Combine half of the chopped tomatoes with half of the cucumbers, onions, and red, yellow, and green bell peppers in the bowl of a food processor with the canned tomatoes and their liquid, and puree on high speed. Combine the remaining half of the chopped ingredients in a very large bowl. Add the pureed vegetables, the tomato vegetable juice, and all of the remaining ingredients and stir well to blend.
  • For the Smoked Seafood: Prepare a stovetop smoker. Toss seafood with Essence. Add to smoker and smoke for 6 to 8 minutes, or until cooked through, but not overcooked. Remove the seafood from the smoker and set aside in a bowl, refrigerating as necessary.
  • For the mashed avocado: Place the avocado in a medium bowl and mash with the back of a fork. Fold in the remaining ingredients and mix until blended and creamy.
  • To serve, ladle the soup into small bowls or large cups, top each with 2 tablespoons of the mashed avocado and garnish with the smoked seafood.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SEAFOOD GAZPACHO



SEAFOOD GAZPACHO image

Categories     Soup/Stew     Shellfish     Tomato     Dinner

Yield 4 servings

Number Of Ingredients 13

¼ cup Garlic Croutons (recipe follows) or store-brought garlic-flavored croutons
6-inch piece seedless English cucumber
1 large green bell pepper
1 garlic clove
3 cups canned tomato clam juice, chilled
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon sugar
½ teaspoon Tabasco
Kosher salt and freshly ground black pepper
½ pound cooked, shelled, and deveined medium shrimp (see Jenn's "Boiled" Shrimp in Notes)
½ pound lump crabmeat

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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

Related Topics