Shrimp and Crab Gazpacho

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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 12
    fresh ripe tomatoes, peeled and seeded
  • 3 -4
    cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
  • 12
    cup yellow bell pepper, diced small
  • 12
    cup red bell pepper, diced small
  • 12
    cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
  • 34
    cup green onion (white part only)
  • 3
    cups cucumbers, peeled,seeded and diced
  • 12
  • 3
    tablespoons lemon juice
  • 1 12
    teaspoons salt, to taste
  • 12
    lb small shrimp, cooked and chilled
  • 12
    lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
  • crouton, for garnish
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DIRECTIONS

  • In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
  • Dice peppers and green onions.
  • In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
  • (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
  • Chill for 2 hours.
  • Ladle into small soup bowls.
  • Cut the shellfish into bite-size pieces, and divide equally among the bowls.
  • Top with croutons, and freshly ground black pepper.
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