You are here

Shellfish Gazpacho

21st.Century.Chef's picture
Ingredients
  Breadcrumbs 4 Cup (64 tbs) (French Or Italian)
  Tomatoes 4 , peeled, seeded and chopped
  Cucumbers 2 , peeled and coarsely chopped
  Onion 1 , chopped
  Green pepper 1 , seeded and chopped
  Minced fresh garlic 2 Teaspoon
  Water 4 Cup (64 tbs)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Ground pepper To Taste
  Olive oil 1⁄4 Cup (4 tbs)
  Tomato paste 1 Tablespoon
  Cooked cleaned shellfish 1 1⁄2 Pound, chopped or shredded (Shrimp, Lobster, Crab, Scallops Or Combination)
  Croutons 1 Cup (16 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Peeled chopped cucumber 1⁄2 Cup (8 tbs)
  Minced green pepper 1⁄2 Cup (8 tbs)
  Minced parsley 1⁄2 Cup (8 tbs)
  Snipped chives 1⁄4 Cup (4 tbs)
Directions

Combine first 6 ingredients in large bowl and blend well.
Add water, vinegai; salt and pepper and stir thoroughly .
Puree about 2 cups at a time in blender food processor or food mill.
Pour into another large bowl or Dutch oven and slowly whisk in oil and tomato paste.
Cover and chill overnight.
Just before serving, add shellfish.
Pass garnishes in separate bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Seafood

Rate It

Your rating: None
3.95
Average: 4 (17 votes)