Seafood Gazpacho

Geema's Note:

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

• Total Time: 25 mins
• Prep Time: 25 mins
• Cook Time: 0 mins

Ingredients:

Servings: 10

• 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
• ½ cup olive oil
• 1 tablespoon cumin
• salt and pepper
• 1 lb cooked shrimp or 1 lb crab
• 1 ripe avocado , peeled and diced

Directions:

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

Reviews

[Kittencalskitchen]

Geema my gazpacho-loving DS said this is a fabulous recipe! three jalapenos were just the perfect amount of spice for this, I just used a regular yellow onion, and also I increased the garlic slightly, thanks for a great recipe hon!...Kitten:)