Seafood Gazpacho (Clams, Mussels & Shrimp)
Yield: Approx. 6-6 oz. portions
- 4 lb. Ripe Tomatoes, peeled and seeded
- 1/2 ea. Poblano Pepper, diced
- 2 ea. Cucumbers, peeled, seeded and diced
- 3 cloves Garlic
- 1/2 ea. Red Pepper, diced
- 4 oz. Sherry Vinegar
- 6 oz. Extra Virgin Olive Oil
- 4 slices White Bread, crust removed
- 12 ea. Mussels
- 12 ea. Little Neck Clams
- 12 ea. Medium Shrimp, peeled and deveined
- 12 ea. Scallops
- Salt and Pepper, to taste
- 2 oz. Tomato, small dice
- 2 oz. Pepper, small dice
- 2 oz. Cucumber, small dice
- Rinse Clams and Mussels (pull beards off mussels if necessary). Place in small saucepot with 1/2 cup of water. Cover with a lid and cook over medium heat until shells open. Turn off heat and allow Clams and Mussels to cool. Remove seafood from the shells and reserve in enough cooking liquid to cover. Discard shells. Refrigerate remaining broth from seafood.
- Place Tomatoes, Peppers, Cucumbers, Garlic and White Bread in a blender, then add Olive Oil, Sherry Vinegar, 1/4 cup of reserved Seafood Broth and Salt and Pepper. Blend ingredients on high until completely smooth. If soup is too thin, add a few more pieces of White Bread and blend again. Taste and adjust seasoning. Refrigerate for at least of few hours.
- Drain the clams and mussels from the seafood broth and add to the soup. Ladle into a cold bowl and garnish with a little of the Small Diced Tomato, Pepper and Cucumber.
* If garnishing with Grilled Shrimp and Scallops: Take a 3-inch branch of fresh Rosemary and remove leaves from bottom 2 inches. Skewer one shrimp through the middle and one Scallop, then repeat with remaining Shrimp and Scallops. Brush with a little Olive Oil and season with Salt and Pepper. Cook on a hot grill for about 1-1/2 to 2 minutes per side depending on size of Shrimp and Scallops. Can serve hot or cold with soup.
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